The History of Moqueca and Why It’s a Must-Have Dish
One of my favorite things about Latin culture is the food. Whether it’s during the holidays or just a random gathering, the food is always flavorful and abundant. From the Arroz Con Pollo to the Pollo Guisado, Latin food definitely has something for everyone’s palate! I myself enjoy cooking and I’m always looking for new recipes to create in my kitchen. Recently, I learned about the Brazilian dish Moqueca (seafood stew) and it’s amazing! Let me share how this dish came into existence and the various ways that individuals have recreated this dish over time.
Where did Moqueca come from?
The Food blog, Food’nRoad explains in depth the origin of this dish – “Moqueca is a dish that uniquely expresses the various cultures that formed the Brazilian people. Its origin is the result of indigenous, African, and Portuguese influences, mixing techniques and ingredients from several continents in an authentically national dish.” Food’nRoad lists out the variations on how you can make this dish at home. As I learned more about the history of Moqueca, it reminded me that another aspect of Latin food that I love is that each dish has a unique mixture of the different countries in Latin America. If this is the first you are hearing of Moqueca, I encourage you to try making this dish. I doubt you will be disappointed.
1½ kg white firm fish cut into big chunks – seabass, haddock, grouper, etc
3 tomatoes
3 onions
2 cups cilantro
3 garlic cloves – chopped
3 lemons – juice
3 tbsp olive oil
30 ml annatto oil
100 ml fish stock
salt and black pepper
