Бразилиялық теңіз өнімдері сорпасы – Мокека

Brazilian seafood stew

Moqueca (moˈkɛkɐ or muˈkɛkɐ depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk.

The dish's origins are unclear. It resembles a pre colonial dish, but modern versions call for African ingredients such as palm oil and coconut milk brought to the region by Portuguese slave traders.

Moqueca baiana was developed in the state of Bahia, Brazil. It was further influenced by African and Portuguese cuisines by adding dendê palm oil, coconut milk, and peppers. Traditional ingredients remain the same with the dish typically garnished with chopped coriander, then served with rice and farofa.

Moqueca capixaba is native to the state of Espírito Santo. It is a combination of Brazilian and Portuguese cuisine. It is considered a softer and lighter version of moqueca. Lighter oils, such as extra virgin olive oil, are used instead of palm oil (as in the Bahian version). which is the paste made with cassava root flour ("farinha de mandioca") and the gravy from the stew. Capixaba pans, specially panelas de barro, are made with black clay and glazed with 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. These cassole pans are very important to Vitória, and the city is home to a grassroots organization of pan makers known as Associação das Paneleiras de Goiabeiras.

Vegetarian versions, using plantains instead of seafood, are a common variation.