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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 .
Get the recipe: Brazilian Fish Stew (Moqueca Baiana) Black People's Recipes. Fried Plantain with Poulet DG (Director General) is a super flavorful African meal featuring fried plantains, chicken ...
Moqueca: 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 ...
The state dish, though, is of Amerindian origin, [12] called moqueca capixaba, which is a tomato and fish stew traditionally prepared in a panela de Goiabeiras (pot made of clay from Goiabeiras district in Vitória). Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine.
Spiced Fish Stew with Peppers and Swiss Chard by Kanchan Koya. This dish, inspired by the Brazilian fish stew moqueca, is the ultimate comfort food. The creaminess of the coconut milk, the vibrant ...
Butter Lettuce Salad and Brazilian Fish Stew at Benny’s Coastal Kitchen on Hilton Head Every menu item seems amped up with flavor. The Bronzed Swordfish is seasoned with za’atar and served ...
Fish head curry [3] [4] Ghalieh mahi ; Haemul jeongol ; Halászlé (Hungarian paprika-based river fish soup) Kokotxas (a traditional Basque fish stew) Maeuntang (spicy Korean soup) Meen Kuḻambu (traditional Tamil Kuzhambu stew, made with fish) Moqueca (traditional Brazilian stew) Riblji paprikaš (spicy Croatian fish stew from Slavonia)
Moqueca: Brazil: Fish Stew based on salt water fish, tomatoes, onions, garlic and coriander. Mulligan stew: United States: Various Dish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum. Navarin: France: Lamb French ragoût (stew) of lamb or mutton.