Description
Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There’s also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk and dende oil (palm oil). Dende oil is the key ingredient in this recipe.
Ingredients
- 1 (16 ounce) can crabmeat
- ½ pound cooked shrimp, peeled and deveined without tail
- 3 tablespoons lemon juice
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 ½ cups uncooked long-grain white rice
- 3 cups water
- 2 tablespoons water
- 1 (14 ounce) can coconut milk
- 1 yellow onion, coarsely chopped
- 2 ½ tablespoons butter
- 2 teaspoons salt
- 1 clove garlic
- 2 tablespoons dende oil (palm oil)
- 1 yellow onion, sliced
- 1 small yellow bell pepper, seeded and sliced
- 1 small orange bell pepper, seeded and sliced
- 1 teaspoon crushed red pepper
- 3 Roma tomatoes, sliced
- 1 Roma tomato, chopped
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
Prep Time: 40 mins
Cook Time: 48 mins
Total Time: 1 hr 28 mins
Servings: 8