Join the greatest Natalia Pereira as she shows us how to make one of the most traditional deliciousnesses from Brazil!
Moqueca is a heritage Brazilian dish with a lineage that goes back well over 400 years. Hailing from a region now delineated the the state of Espirito Santo on Brazil’s central coast up to the Northeastern states of Bahia, Pernambuco and Para. Its origin most likely derives from a method of cooking used by indigenous Brazilian Indians called moquém in the Tupi language, simply refering to fish or meat, tubers, vegetables and fruits wrapped in leaves then slowly roasted over a fire. This method of preparation allows the ingredients to cook in their own juices, creating a flavorful and more nutritious result than simply roasting over an open flame. 
Here's the list of ingredients for two people: 
  • 2 Servings of black cod 
  • 3 ripe 🍅 
  • 1 bunch Cilantro
  • 1 fresh small size
  • Chili 🌶 
  • 3 fresh Lime 
  • 1 Red BellPepper 
  • 1 yellow🧅 
  • 1 can of coconut oil
  • 3 tsp of palm Oil  
  • 2 freshwater
  • Prawns 🦐  
  • Salt
  • 1 cup of white rice (long grain)
  • 3 gloves of 🧄
  • Olive Oil
  • Sautee Pan
  • Tongs
  • Medium Size Pot

Moqueca with Chef Natalia Pereira


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