Being such an enormous country, it’s to be expected that Brazil should have an equally enormous plethora of culinary delights. The country’s cuisine aptly reflects the diversity and richness of its culture, from African-inspired seafood in the Northeast to succulent slow-cooked meat dishes of the gauchos in the Interior.
Today my recipe of choice is ‘Moqueca’, a personal Latin American favourite and a dish that has been cooked by the Brazilian people for at least 300 years. The sea-food stew derives from both the Northeastern state of Bahia as well as the neighbouring Southeastern state of Espirito Santo, with the latter variation known as Moqueca Capixaba. With its use of salt-water fish or shell-fish and fusion of African and European flavours, I personally believe that when it comes to Brazilian gastronomy the Moqueca is as traditional as it gets.
1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
300 g prawns, head removed
300 g calamari, cut in rings
500 ml fish stock
200 ml coconut milk
3 bell peppers, sliced in rings
3 tomatoes, sliced in rings
2 small onions, sliced in rings
1 small onion, roughly chopped
3 cloves garlic, crushed
juice of 1 lime
1 red chilli, chopped
2 tbsp palm oil
chopped parsley for garnishing
black pepper
salt
For the method – click here
So, what did the Europeans bring to this national dish? Interestingly, the European colonizers are somewhat responsible for one of the most Brazilian customs there ever was. Across Brazil, you’ll find that one of the best ways to cool down while sunning yourself on the beach is to sip on nutrient rich coconut milk. Brazil’s beaches are lined with coconut trees up and down the coast, but the plant was in fact first brought over by the Portuguese on their trade route from Asia. Nowadays, in good old Brazilian tradition, coconuts are shaken from the tree, handily kept on ice in many of the beach stalls, before being spliced open with a machete and served with a straw. (Nothing comes close to sitting on Copacabana Beach in Rio sipping on fresh coconut water and marveling at the seemingly bizarre customs of the local ‘cariocas’).
The African element to the Moqueca Baiana is the Palm Oil, which was introduced into Brazilian cuisine in the 18th Century by the slaves forced to work on the many coffee plantations. Aside from the African influence in cooking, African religious beliefs have truly rooted themselves in the Brazilian culture, especially in the Northeast, and have formed a solid part of the Brazilian identity.
Bahia’s largest city, Salvador, differs from the other large cities in Brazil due to its distinctly African feel. Mass European immigration over the last 200 years means that in many other of the big cities such as Rio and Sao Paulo the cultural identity can be more familiar to Europeans, while in Salvador the lasting African traditions brought by the slave trade make the Northeast a more unique and arguably ‘Brazilian’ place to visit. Try the local cuisine with a modern twist at the beautiful Arraial d’Ajuda Resort with sea views and relaxed luxury. There are many beautiful and quiet beaches dotted along the Bahian coast and the surrounding area. Get in touch with one of our travel specialists here at Latin Routes and start exploring the charm of the Brazilian Northeast.
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