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Moqueca
Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew in coconut milk, tomatoes, onions, garlic, coriander and some palm oil (dendê). Slowly cooked in a terra cotta casserole optionally serve with prawns and choosing by preference a mix of boneless fish species like small shark, sword fish, etc.
Originally from the states of Bahia in the Northeast, also coming from Espírito Santo in the Southeast of Brazil; nowadays, this dish is found in two different variants: '' moqueca bahiana'' from Bahia and ''moqueca capixaba'' from Espírito Santo.
Brazilians have been making ''moqueca'' for at least 300 years.
==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 can be used in the northern parts of the state, 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, coriander, chives, and olive oil. It is usually accompanied by pirão,〔(Comidas Típicas : A Cidade : Prefeitura de Vitória )〕 which is the paste made with yuca root flour ("farinha de mandioca") and the gravy from the stew.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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