Moqueca Capixaba
Moqueca is a traditional dish from the Espírito Santo region, with roots in indigenous cuisine and strong Portuguese influence. The word "moqueca" comes from the indigenous term "mukeka", which means "to cook in a clay pot". Originally, it was prepared by native peoples using fresh fish, local spices and cooking it in clay pots, giving the dish a unique flavor. During the colonial period, the recipe was adapted and improved, incorporating African and Portuguese influences, such as the use of palm oil and coconut milk (in the Bahian version). However, the moqueca from Espírito Santo stands out for being prepared using only olive oil, garlic, tomatoes, onions and green spices, with the fish being cooked practically in the water contained in the food itself. In addition to moqueca, pirão is an essential side dish to complement the meal. Pirão is a creamy mixture of the broth from the fish's head and tail that were discarded from the moqueca, and manioc flour, which absorbs the flavors of the fish broth. Like moqueca, pirão also has indigenous origins and was a practical way for coastal Brazilian populations to enjoy fish and seafood broths. Over time, both moqueca and pirão became symbols of the cuisine of Espírito Santo and many other regions of Brazil, enjoyed not only at family meals, but also at festivals and celebrations. Today, they are served together, forming a complete and tasty dish that delights the palate of all Brazilians and lovers of this wonderful cuisine.
RECIPES
