The origin of moqueca, especially fish moqueca, is a debate that continues to this day. While the Bahian people insist that the original recipe, made with palm oil and coconut milk, comes from Bahia, the people of Espírito Santo dismiss this story altogether, pointing out that moqueca is a traditional dish of Espírito Santo.
Regardless of this debate, it is undeniable that the flavor of fish moqueca is something unique in our cuisine. A dish that, in a way, is a gift from Brazil's indigenous peoples. This is because it originates from that time, when fish was baked wrapped in leaves, previously known as pokeka.
The fishes used are usually dourado or hake, which are abundant along the coast of the state. For researchers, the influences of local indigenous peoples would have mixed with Portuguese fish, creating the capixaba moqueca as we know it today.
In Bahia, where its popularity is greater, African spices have been added, such as coconut milk and palm oil. In addition to hake, there are also common ingredients like snapper, sea bass, dourado, and crab.
In Espírito Santo, fish moqueca is a lighter dish. Made with tomato, urucum oil, and fish such as pupfish, shrimp, jambu, and tucupi. More Portuguese influences are noticeable in the composition of the capixaba style.
Whatever its origin, one thing is certain: the cooking vessel for preparing fish moqueca must be a ceramic pot. It is responsible for retaining heat, keeping the broth at the desired quality. Additionally, the production of this vessel still follows indigenous traditions today. Being handcrafted, the pots are painted with a red mangrove bark glaze.
Now that you know more about this popular dish in our country, how about enjoying it in a unique place, with an unbeatable atmosphere and excellent quality dishes? Here at Marettimo, you will find a great variety when it comes to fish moqueca.
Tasty, nutritious, and indulgent, moqueca is a true gastronomic heritage of Brazil. Now that you know what capixaba moqueca is, are you tempted this Christmas to prepare and include this delicious dish on your table? In summary, we can say that moqueca has indigenous and African influences that make it a popular dish. Therefore, the Bahian version of the dish is prepared with ingredients widely used in Angolan cuisine, such as coconut milk and palm oil.
