Moqueca

Moqueca is a Brazilian seafood stew traditionally prepared in clay pots by coastal communities. The dish is closely associated with the states of Bahia and Espírito Santo and reflects Afro-Brazilian and Indigenous culinary influences. The etymology of moqueca is uncertain, but the term is linked to traditional cooking methods and regional variations.

Moqueca Baiana (Bahia) is characterized by the use of dendê (palm oil) and often coconut milk, which give the stew a rich, orange-tinted broth. Typical ingredients include firm white fish such as grouper or cod, onions, tomatoes, garlic, bell peppers, and cilantro; lime juice is commonly used for acidity. The mixture is simmered gently in a clay pot to meld the flavors. It is commonly served with white rice and farofa (toasted cassava flour).

Moqueca Capixaba (Espírito Santo) differs in that it uses olive oil rather than dendê, and coconut milk is usually absent. The seasoning relies on tomatoes, onions, garlic, peppers, and cilantro, with occasional lime or vinegar for brightness. The fish is layered in a shallow clay vessel and gently poached in its juices, producing a lighter broth. It is also served with rice and farofa.

Variations include seafood-only versions and regional adaptations, with some cooks adding seafood stock or changing herbs. Regardless of the version, moqueca is regarded as a hallmark of Brazilian coastal cuisine, illustrating the blending of indigenous and African culinary traditions.