MOQUECA:
Hi, today I´ll talk about a typical food from my state, Espirito Santo; but, is common too in Bahia and Pará.
The moqueca, for some scholars, is from Portugal, and was modified, ouver time,by some peoples like indigenous and african, who adapted with some typical foods.
Moqueca, known too like, "poqueca" and "peixada", is a delicious boiled fish, and is cook with some vegetables like pepper, onion and tomato. This dish is always accompanied with rice and some times "pirão" ( made with fish stock and flour).
NOTE:
The season, and the preparation form change accordingly to state.
There is a lot of difference between "moqueca baiana" and "moqueca capixaba", for exemple,
baiana: have dendê oil and coconouts milk.
capixaba: have olive oil and only cilantro as saesoning.
I hope you like it! bay!
Hi, today I´ll talk about a typical food from my state, Espirito Santo; but, is common too in Bahia and Pará.
The moqueca, for some scholars, is from Portugal, and was modified, ouver time,by some peoples like indigenous and african, who adapted with some typical foods.
Moqueca, known too like, "poqueca" and "peixada", is a delicious boiled fish, and is cook with some vegetables like pepper, onion and tomato. This dish is always accompanied with rice and some times "pirão" ( made with fish stock and flour).
NOTE:
The season, and the preparation form change accordingly to state.
There is a lot of difference between "moqueca baiana" and "moqueca capixaba", for exemple,
baiana: have dendê oil and coconouts milk.
capixaba: have olive oil and only cilantro as saesoning.
I hope you like it! bay!
My favourite dish! Yum
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