Moqueca. The Brazilian fish stew, types, history and origin of the recipe
Origin and history of this recipe
Since 2013, this exquisite fish stew is considered by the Brazilian Ministry of Tourism, “indispensable dish for tourists and for Christmas”, and it is that this gift from the indigenous people of Brazil has left behind their own «feijoada«.
It is said that its origin goes back to the indigenous people, who roasted the fish between the leaves of different trees. This recipe was known as “pokeka” and hence the word “moqueca”, which is also referred to in ancient writings from the 16th century.
Different types and varieties of moqueca
However, over the years it has evolved and, above all, has been modified according to the different regions of the country and today we could say that, despite the fact that each house will have its own version, there are two types of « moqueca». On one hand, we have the “bahian moqueca”, a moqueca with shrimp or peixe from the state of Bahia in northeastern Brazil and on the other, “the moqueca capixaba”, from the state of Espírito Santo, in the southeast.
Both compete for the origin of the recipe, being a fish and prawn stew cooked without water and for long hours in pots made of clay, which are responsible for retaining heat, thus maintaining the high quality broth. But the tradition is such that the production of the vessel itself follows the indigenous style to this day. Being hand molded, the pots are given a red mangrove shell paint.
The recipes and ingredients that accompany the moqueca
The “moqueca» also has peppers, tomatoes, onion and spices. Pepper, with both its indigenous and African origins, also helps in the composition of the dish, which is accompanied by the “pirao”, made with the fish broth and cassava flour, typically indigenous and that makes up the diet of all of Brazil.
As for the fish, they usually use the golden wave whiting, since they are two species that abound on its coasts. To these must be added, according to the researchers, the introduction of Portuguese fish, giving rise to the capixaba moqueca. So, to the different types of fish used, depending on their origin, we can also add other differences.
The “bahian moqueca«, uses coconut milk and palm oil, and coriander very typical of African cuisine, especially in Guinea. To which we must add its different types of fish such as whiting, sea bass, sea bream and dogfish. The “moqueca capixaba”, meanwhile, with Portuguese influences, in addition to its fish, such as the puppy, shrimp, jambu and tucupi. It is made in olive oil and with urucum seed and tomato, making it a lighter dish.
Whatever your choice, any of the moqueca recipes are scrumptious, worth trying at some point in your life. Dare to cook this dish at home, you will not regret it.
By Alfonso Lopez
I started Recetasderechupete.com in 2009. In these years I have written recipes and books, recorded videos, I have given face-to-face courses and classes in catering schools. Y cooking for my family and friends It is still my great passion. On this website I want to share all my experience with you, so that you enjoy cooking as much as I do and all your dishes turn out delicious.
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