Dish

Moqueca

Moqueca is a seafood stew that is made with coconut milk, dendê oil, and a variety of vegetables and spices. The dish is typically made with fish, but can also be made with shrimp or other seafood. The coconut milk and dendê oil give the dish a rich and creamy texture, while the vegetables and spices add flavor and aroma. Moqueca is typically served with rice and farofa (toasted cassava flour).

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Stew

Origins and history

Moqueca is a traditional dish from the northeastern region of Brazil, where it is believed to have originated in the 17th century. The dish was originally made by the indigenous people of the region, who used local ingredients such as coconut milk and dendê oil. Over time, the dish became popular among the general population and is now considered a staple of Brazilian cuisine.

Dietary considerations

Moqueca is not suitable for vegetarians or vegans, as it contains seafood. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Moqueca, with some recipes calling for the addition of different vegetables or spices. Some recipes also call for the use of different types of seafood, such as crab or lobster.

Presentation and garnishing

Moqueca is typically served in a large bowl, with the seafood and vegetables arranged on top of a bed of rice. The dish can be garnished with fresh herbs, such as cilantro or parsley.

Tips & Tricks

To make Moqueca, it is important to use fresh seafood and vegetables to enhance the flavor of the dish. It is also important to cook the dish slowly, to allow the flavors to develop and the seafood to cook evenly.

Side-dishes

Moqueca is typically served with rice and farofa (toasted cassava flour). A side of vegetables, such as steamed broccoli or sautéed spinach, can also be served.