Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. Featured in: A Stew That Captures The Essence Of The Sea.

Source: New York Times March 19, 2021 20:37 UTC