Traditional Brazilian Cooking at its Best 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. Recipe: 1kg skinless firm white…
