Moqueca from Espírito Santo
Moqueca from Espírito Santo, although also consumed in Bahia, has a unique preparation in Espírito Santo. Unlike the Bahian version, this moqueca does not require ingredients such as coconut milk and palm oil, being replaced by annatto and tomatoes to add color to the stew. It is generally prepared in a clay pot, consisting of cooked fish (which may be dogfish) with seafood, such as shrimp, and a variety of seasonings. The moquém technique, originating from different indigenous groups in Brazil, refers to a meat "dryer", which could be carried out over a fire. It involves a process similar to clotheslining over coals or burying meat, often wrapped in leaves, while a fire is lit over it; When extinguished, the meat is cooked in its own juices. The clay pot reproduces this ancestral method... Did you know?