Dish

Moqueca Baiana

Moqueca Baiana is a delicious and aromatic stew that is perfect for seafood lovers. The fish and shrimp are cooked in a flavorful broth made with coconut milk, dendê oil, and spices, such as garlic, onion, and cilantro. The dish is typically served with rice and a side of farofa (toasted cassava flour).

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Stew

Origins and history

Moqueca Baiana has its roots in the Afro-Brazilian cuisine of Bahia, which is known for its use of spices and seafood. The dish is believed to have been created by the African slaves who were brought to Brazil during the colonial period. Over time, the dish evolved to include other ingredients, such as coconut milk and dendê oil, which were introduced by Portuguese colonizers.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of moqueca baiana, depending on the region and the cook. Some recipes call for the addition of vegetables, such as tomatoes and bell peppers, while others use different types of seafood, such as crab or lobster. Some cooks also add spices, such as paprika and cumin, to give the dish a more complex flavor.

Presentation and garnishing

Moqueca Baiana is typically served in a large clay pot, with the rice and farofa on the side. The dish is garnished with cilantro and dendê oil, which gives it a vibrant color and a unique flavor. To prepare the dendê oil, simply heat it in a pan until it is hot, then drizzle it over the stew just before serving. Serve the dish hot, with a caipirinha on the side.

Tips & Tricks

To make the dish even more flavorful, marinate the fish and shrimp in a mixture of garlic, lime juice, and salt for a few hours before cooking. This will help to tenderize the seafood and infuse it with flavor. Also, be sure to use fresh coconut milk, as it will give the dish a richer and creamier texture.