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Moqueca (IPA: or IPA: 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 .
There is also caruru, which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; moqueca baiana, consisting of slow-cooked fish in palm oil and coconut milk, tomatoes, bell peppers, onions, garlic and topped with cilantro.
Seafood stew, in two regional variants: Moqueca baiana and Moqueca Capixaba. The baiana version is from the State of Bahia and uses Palm oil, and the capixaba version is from the State of Espirito Santo and uses Olive Oil. Pato no tucupi: A traditional Brazilian dish found mostly in the area around the city of Belém in the state of Pará state.
Palm oil and tomatoes tint coconut broth a warm, orangey red in this specialty from the Bahia region of Brazil, where locals eat steaming bowls on even the hottest days.
Moqueca, a traditional dish in Brazil, includes it. In Brazil, what is now being sold as malagueta may well be [weasel words] a recent hybrid, while what is now referred to as malaguetinha, malagueta silvestre, malagueta caipira may well be the original malagueta, and was actually the only malagueta on the market 30 years ago.
The cuisine of Bahia is the one that most demonstrates the African influence in its typical dishes such as acarajé, caruru, vatapá and moqueca. These dishes are prepared with palm oil, extracted from an African palm tree brought to Brazil in colonial times. In Bahia, there are two ways to prepare these recipes.
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The Northeast is known for moqueca (a stew of seafood and palm oil), acarajé (a fritter made with white beans, onion and fried in palm oil (dendê), which is filled with dried shrimp and red pepper), caruru, and Quibebe.