Moqueca’s origins and regional variations

Moqueca is the dish that started my love affair with food. It’s one of the first meals I ever learned to cook for my family as a kid, and the one that set me on a path of lifelong culinary exploration. To this day, it’s the dish I most love to share.

It’s not just me. Moqueca holds a very special place in Brazilian culture, as it serves as a testament to the fusion of indigenous, African, and Portuguese culinary traditions. If you’ve ever been curious to learn more about this special dish and how to make Culinary Artistas style, I wrote this for you. (You can also see me making it live!)

But first, let’s start with a little history and background of the dish.

Moqueca's diversity shines through its regional variations.

Moqueca’s origins can be traced back to the indigenous Tupi people's cooking techniques and Portuguese culinary customs. Upon arriving in Brazil, the Portuguese introduced their "cozidos" tradition, a method of preparing vegetable stews. Over time, they incorporated fish into these stews, laying the foundation for Moqueca.

African influences further enriched Moqueca, particularly in the state of Bahia. Ingredients like dendê oil (palm oil), chili peppers, and coconut milk became integral to the dish's evolution. This unique blend of culinary histories resulted in the flavorful Moqueca we love today.

The two most prominent styles include:

1) Moqueca Baiana

Originating in Bahia, Moqueca Baiana has a robust African influence. It features fish slow-cooked in palm oil and coconut milk, accompanied by a medley of vegetables, herbs, and spices. This flavorful concoction is traditionally prepared in a clay pot called "panela de barro," which enhances its unique taste.

2) Moqueca Capixaba

This version comes from Espírito Santo, and is a lighter rendition of the dish. It incorporates olive oil, tomatoes, onions, garlic, and various herbs and spices. Like its Bahian counterpart, it is also cooked in a traditional clay pan, preserving its authenticity.

Beyond these main styles, there are numerous other variations of Moqueca, each highlighting different ingredients and seafood, such as Moqueca de Camarão (shrimp), Moqueca de Peixe (fish), and Moqueca de Siri (crab).

Cooking tips to make the best Moqueca

Before you head off to make the recipe, there’s a few key things you should know.

To recreate the authentic flavors of Moqueca at home, consider these cooking tips:

1. Marinate the fish: Infuse the fish with flavor by marinating it in a mixture of lime juice, salt, and garlic.

2. Use fresh ingredients: Opt for fresh tomatoes, onions, bell peppers, and garlic to impart vibrant flavors to the dish. If fresh tomatoes aren't available, canned crushed tomatoes can be a substitute.

3. Don't overcook the fish: To avoid a rubbery texture, cook the fish until it flakes easily.

4. Employ a clay pot: For the true Moqueca experience, slow-cook it in a clay pot (panela de barro) to enhance the flavors and achieve a unique taste.

5. Embrace coconut milk: Coconut milk lends creaminess and depth to the stew, making it an essential ingredient in many Moqueca recipes.

6. Incorporate red palm oil: Traditional Moqueca utilizes red palm oil (dendê oil) for its distinctive flavor and vibrant color. If unavailable, olive oil and some tomato paste can be used as a substitute.

7. Adjust seasonings: Taste the stew as it cooks and adjust seasonings like salt, lime or lemon juice to your preference.

8. Serve with traditional sides: Complete the Moqueca experience by serving it with white rice, farofa (toasted cassava flour), and pirão (a creamy porridge made from cassava flour and stock). Lime wedges add a refreshing finish.

Culinary Artistas’ Moqueca Recipe with Coconut Rice

INGREDIENTS 

Moqueca:

• 1 tablespoon coconut oil
• 6-12 large prawns, shrimp (shelled and deveined, about 6 ounces)
• 8oz firm white fish (Halibut, Black Cod, Sea Bass), cut into 1-inch pieces
• 2-3 ripe plantains, cut into 1-inch thick slices
• Sea salt to taste
• 2 limes
• 3 tablespoons Dendê Oil (Red Palm Oil) or 2 tablespoons tomato paste + 1 tablespoon paprika
• 4 garlic cloves, minced
• 1 medium yellow onion, chopped (1 cup)
• 2 bell peppers (green and red), diced (2 cups)
• 1lb, or about 6, fresh Roma tomatoes, diced (2½ cups)
• 1 whole hot chili, such as red Scotch bonnet or bird's-eye (pierced all over with the tip of a knife) or 1 jalapeño, de-seeded (for taste without the heat) and minced
• 1 can (13.5-ounce) full-fat coconut milk or coconut cream
• Freshly ground black pepper, to taste
• ¼ cup chopped fresh cilantro

Coconut Rice:

• 1 ½ cups jasmine rice
• 1 tablespoon coconut oil or olive oil
• 1 (14 oz) can coconut milk
• 1 ⅓ cups water
• 1 teaspoon sea salt (or to taste)
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

INSTRUCTIONS

1. Add rice to a small bowl and cover with water. Let sit to soak. 
2. Place fish chunks and prawns in a large bowl and season with 1 teaspoon salt. Squeeze in juice of 1 lime and toss to coat. Set prawns and fish aside while preparing the sauce. Do the same if using plantains and beans.
3. Preheat a large, shallow Dutch oven or large, deep skillet, on medium heat until hot (and water on the bottom sizzles lightly). Add 2 tablespoons of Dendê Oil (Red Palm Oil) or coconut oil (if omitting dendê).
4. Add onion and cook, stirring until translucent, for about 2 minutes.
5. Add minced garlic, stir, and cook until softened and fragrant, about 1 minute. (Be careful not to overcook.)
6. Increase heat to medium-high and add bell peppers, tomatoes, and chili. Season with salt. Add the 2 tablespoons of tomato paste (if you are not using dendê). Cook, stirring frequently, until peppers are softened and any liquid from tomatoes is beginning to evaporate, approximately 4-6 minutes.
7. Pour in coconut milk, stir, and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. If it is very thick, add ¼ cup water as needed.
8. For the coconut rice, drain any excess water from the rice in the bowl in a large fine-mesh sieve. Preheat a medium pot on medium-high heat. When warm, add 1 tablespoon coconut oil. Add rice to pot and toast for about 1 minute. Add sea salt, coconut milk and water and bring to a boil. As soon as it has boiled, cover the pot and cook on low heat for about 8-10 minutes, until water has absorbed and rice is soft. You may need to cook for up to 20 minutes, depending on how long you soaked your rice and the temperature of your low setting on your stove. When cooked, turn off heat and let rest, covered, until serving. 
9. Coming back to the Moqueca, taste the sauce and add salt if necessary. Squeeze in juice of half a lime. Add 1-2 pinches of freshly ground black pepper, to taste. Stir in 2 tablespoons of chopped cilantro.
10. Carefully place plantains into sauce and let simmer, covered, about 5 minutes, to soften plantains (cook longer if they are not really ripe.) 
11. Place prawns in sauce in a single layer on top and cook, covered, about 2 minutes. Turn prawns to cook evenly and add fish. The fish will be partly submerged. Cook until the fish is tender and just cooked through, approximately 2 to 3 minutes.
12. Remove from heat, drizzle in remaining 1 tablespoon of Dendê Oil (Red Palm Oil) and sprinkle with the remaining 2 tablespoons of chopped cilantro. Slice remaining lime into wedges. Serve immediately, with coconut rice and lime wedges for squeezing, topped with farofa (below). 
13. Farofa: Chop onion into small dice. Heat a skillet over medium heat, about 30-60 seconds. When water on the bottom sizzles, add diced onions and sauté until golden brown, about 3-5 minutes. Add cassava flour OR Panko breadcrumbs, along with a generous pinch of salt, to the skillet and toast for about 3-5 minutes, stirring frequently, until golden brown and crispy (but not burnt). Add cilantro, mixing with the toasted cassava and onions. Remove the skillet from heat and use it to top Moqueca for serving.
14. To serve: Plate the Moqueca alongside or on top of Coconut Rice and sprinkle Farofa and cilantro on top. Accompany the dish with lime wedges for squeezing over the Moqueca, adding an extra burst of citrus flavor. 

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Enjoy your delicious Moqueca with Farofa and Coconut Rice!

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