@Tanay388 27 February 2021 more from that month

Moqueca (pronounced moo-kek-a) 😋😋😋 More than a mere fish stew, moqueca is served with theatrical flourish as the piping hot clay pot is uncovered at the table amid clouds of fragrant steam. Baianos (residents of Bahia, in the north-east of the country) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or other seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add annatto seeds for a natural red food colouring, while the Baianos serve a heavier version, made with palm oil, peppers and coconut milk. It’s teamed with rice, farofa (toasted manioc flour – ideal for mopping up juices) and pirão (a spicy fish porridge made with manioc flour – far tastier than it sounds). #Brasil