Moqueca is a fragrant seafood stew made by simmering white fish fillets (like snapper or grouper) with onions, bell peppers, tomatoes, garlic, and cilantro, enriched with coconut milk and the distinct, reddish dendê oil (palm oil). Often served bubbling hot in clay pots with rice and farofa, it’s a colorful, bold-flavored dish rooted in Afro-Brazilian and Indigenous culinary traditions.

The most famous versions are Moqueca Baiana (from Bahia, with dendê oil and coconut) and Moqueca Capixaba (from Espírito Santo, lighter and without coconut or palm oil).

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