One of the dishes that I love is Moqueca – Brazilian Seafood Stew. I’m most familiar with the dish as it’s made in Salvador, Bahia. Traditional Moqueca includes Palm Oil, native to West Africa and brought to Salvador during the African slave trade. Palm Oil has a strong red color (careful, it can stain) and distinct taste. If you’re in Salvador, your host will likely ask if you like palm oil. If you answer no, the Moqueca will be made with olive oil instead. Additionally, more delicate palates may substitute olive oil for palm oil in the following recipe.
For me, no trip to Bahia is complete without eating Moqueca on a warm sunny day accompanied with good conversation and laughter. While not difficult to make, I generally cook Moqueca on special occasions or if I’m really missing my family in Bahia.
Here is my recipe:
Ingredients
Onion (1 Large)
Garlic (2 cloves)
Tomatoes (2-3 tomatoes)
Green Peppers (1 chopped)
Cilantro (1 bunch, washed and chopped)
White Fish (1-1/2 lbs) I like red snapper. You could use halibut or cod or even shrimp.
Coconut Milk (2 ½ cup)
Olive Oil (1-2 tbspn)
Palm Oil (4 tbspn) (Sold at International, Caribbean, Latin, or African grocery shops)
Salt (2 tspn)
White Pepper (2 tspn)
Directions
Heat large pot over medium heat. Heat olive oil to warm. Add onions, green peppers, tomatoes, garlic to pot. Cook for about 5 minutes. Vegetables should be soft, but not mushy. Add fish to pot along with salt, pepper, and cilantro. Cover and cook for about 5 minutes. Pour coconut milk into pot. Add palm oil to pot. Bring mixture to a boil. Then, turn down heat and simmer covered for about 25 minutes.
Serve with rice and samba music.
Enjoy!
