Moqueca capixaba
Moqueca capixaba is a traditional stew originating from the region of Espírito Santo. It is prepared with fish, lime juice, coriander, and vegetables such as onions, tomatoes, and garlic, all nicely colored with annatto. Traditionally, the stew is cooked in a clay pot called panela de barro – the seafood should only be layered with other ingredients and the heat is turned up for the stew to simmer on its own.
In some cases, chili peppers are added for a bit of heat. When served, moqueca capixaba is typically accompanied by white rice or a creamy manioc porridge called pirão.
Pairing tips
Caipirinha
A Brazilian national cocktail called Caipirinha is made with cachaça, sugar, and lime. Cachaça is the most common distilled alcoholic drink ... Read more
Serve with
Pirão
Pirão is the quintessential Brazilian side dish which resembles a watered-down porridge or polenta. It appears in numerous varieties throughout the country, but ... Read more
Moqueca capixaba Authentic recipe
This is the traditional recipe for moqueca capixaba. It gives instructions on how to prepare annatto oil, the ingredient responsible for the color of the moqueca, instructions on how to prepare moqueca, and instructions on how to make pirão, the typical accompaniment to this type of moqueca.
WHERE TO EAT The best Moqueca capixaba in the world (according to food experts)
Moqueca capixaba festivals
