Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for at least 300 years.
It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients. 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.

Moqueca Capixaba

This variety of Moqueca is native to the state of Espírito Santo. This version of the dish is 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. It's possible to make moqueca capixaba 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.
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