Dish · brazilian
Moqueca
White fish simmers in coconut milk and palm oil with tomato, bell pepper, and cilantro into an orange stew, served over rice.
Where it comes from
Moqueca has two rival regional versions in Brazil: Bahia's, which uses coconut milk and dende palm oil from West African cooking traditions, and Espirito Santo's, which uses neither.
What cooks argue about
The core fight is dende oil: Bahia's version depends on it for color and a distinct flavor, while Espirito Santo cooks leave it out entirely and call their version the older one.
Versions
Nobody has published a moqueca here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
coconut milk canned
dende oil
bell pepper red
cilantro