Moqueca Cearense
Shrimp or fish stew, coconut milk, palm oil, peppers and vegetables. Served with white rice and pirão.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Moqueca, a vibrant seafood stew, has deep roots in Brazilian culinary history, blending indigenous cooking techniques with African and Portuguese influences. The Cearense variation hails from the state of Ceará, adding unique regional ingredients and flavors to the traditional dish.
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Moqueca Cearense is more than just a dish; it's a symbol of Brazilian coastal culture and a celebration of the bounty of the sea. It represents family gatherings, festive occasions, and the vibrant spirit of the Northeast region.
Communal Dining
Moqueca is often served in a large clay pot at the center of the table, encouraging sharing and communal dining among family and friends. It fosters a sense of togetherness and celebration.
Regional Pride
Each coastal region of Brazil has its own variation of Moqueca, reflecting the local ingredients and culinary traditions. Moqueca Cearense is a source of pride for the people of Ceará, showcasing their unique flavors and culinary heritage.
Celebrations
Moqueca is frequently served during special occasions, such as birthdays, holidays, and religious festivals. It is considered a festive and celebratory dish that brings joy and abundance to the table.
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Moqueca Cearense offers a rich and savory flavor profile with a balance of seafood sweetness, creamy coconut, and a subtle hint of spice. The dendê oil adds a distinct earthy aroma and a touch of fruity bitterness.
The dominant flavor is that of the fresh seafood, typically shrimp or white fish, complemented by the creamy sweetness of coconut milk. Bell peppers contribute a sweet and slightly vegetal note, while tomatoes add acidity and umami. The dendê oil (palm oil) provides a unique, almost earthy depth and a slight fruity bitterness that ties all the flavors together. Onions and garlic offer a pungent base, and malagueta peppers add a touch of heat, although the spice level is usually moderate.
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Freshness is Key
Use the freshest seafood available. The quality of the seafood greatly impacts the overall flavor of the dish.
Dendê Oil Usage
Be mindful of the amount of dendê oil used. It has a strong flavor, and too much can overpower the other ingredients. Start with a small amount and adjust to taste.
Low and Slow Cooking
Cook the moqueca over low heat to allow the flavors to meld together and the seafood to cook gently without becoming tough.
Serving Suggestions
Serve Moqueca Cearense with white rice and pirão (a creamy porridge made from fish broth and cassava flour) to complement the rich flavors and provide a satisfying meal. Toasted cassava flour (farofa) is also a great addition.
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