Moqueca
Gale World Recipes:
Top
Moqueca
(Spicy Fish and Coconut Milk Stew)
Recipe origin: Brazil Afro-Brazilian
Ingredients
- 1 Tablespoon vegetable or olive oil
- 2 to 4 cloves garlic, peeled
- 1 onion, finely chopped
- 2 cups coconut milk
- 2 Tablespoons tomato paste
- 1 teaspoon fresh cilantro (remove stems), chopped
- 1 pound shrimp, shelled and deveined
- 2 Tablespoons white vinegar
- 2 limes
- 2 Tablespoons dendê oil (palm oil), optional
- Salt
- Pepper
- Boiled white rice (prepared separately)
Procedure
- Place the shrimp in a bowl. In a small bowl, combine the juice of one lime, vinegar, and salt. Pour over shrimp and set aside to marinate for at least 30 minutes.
- Add 1 Tablespoon vegetable or olive oil to a large saucepan and heat over medium heat. Add garlic cloves and cook until golden brown.
- Add onion and cook, stirring often with a wooden spoon, for about 5 minutes until the onions are softened.
- Pour shrimp and marinade into pan.
- Add cilantro, tomato paste, and pepper to taste.
- Stir in coconut milk and bring the stew to a boil.
- Lower heat and simmer 10 minutes until shrimp is cooked through.
- Stir in dendê oil and cook for 5 minutes more. (This step may be omitted.)
- Serve over boiled white rice.
Serves 6.
Related Videos:
Top
Moqueca
Wikipedia on Answers.com:
Top
Moqueca
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009) |
Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian seafood stew based on fish, onions, garlic, tomatoes, and cilantro. It is cooked slowly, with no water added.
Its two variants are moqueca capixaba from Espírito Santo state in the Southeast, and moqueca baiana from Bahia state in the Northeast.
Brazilians have been making moqueca for at least 300 years.[citation needed]
|
Contents
|
Moqueca Capixaba
Moqueca capixaba is native to the state of Espírito Santo and influenced by Native Brazilian cuisine. Olive oil is used instead of palm oil (as in the Bahian version); coconut milk is never used, urucum pigment is added, and it is always cooked in a traditional clay pan. Moqueca capixaba can be made with fish, shrimp, crabs, sea crab or lobsters. There is also a rare variety made with raw bananas. The dish is usually seasoned with onion, tomatoes, cilantro, chives, and olive oil.
The capixaba pan
Capixaba pans are made with black clay and mangrove tree sap. After being shaped and fired, sap is re-applied. This blackens the clay and makes it water resistant. The pan must be seasoned with oil a couple of times before use.
This typical dish is very important to Vitória, and the city is home to a grass roots organization of pan-makers known as As Paneleiras.
Moqueca baiana
The version of Moqueca made in Bahia is influenced by African cuisine. In addition to the basic ingredients, palm oil (dendê), coconut milk, shrimp, or crab are added.
See also
 |
This Brazil-related article is a stub. You can help Wikipedia by expanding it. |
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
Gale World Recipes
Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.
Read more
