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Moqueca — two of them

Moqueca

Specialised

⚠ TWO DISHES, ONE NAME, AND THE DIFFERENCE IS THE POINT. MOQUECA BAIANA: dendê palm oil and coconut milk, cooked in a clay panela, with coriander, and a red-orange colour from the dendê. MOQUECA CAPIXABA of ESPÍRITO SANTO: NO dendê and NO coconut milk, olive oil and urucum/annatto instead, cooked in a black PANELA DE BARRO made by the paneleiras of Goiabeiras — itself Brazilian intangible heritage. The word derives from Tupi pokeka, a wrapped parcel cooked over fire. Both are recorded; neither is ranked.

Atlas — where and when

Where in the world

Communities and languages

Languages: Portuguese

What is recorded

  • Moqueca baiana, made with dendê palm oil and coconut milk in a clay panela, and moqueca capixaba, made without either, using annatto in a black panela de barro from Goiabeiras, are distinct dishes sharing a name of Tupi derivation. They are recorded separately and neither is ranked above the other. documented

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Recipes

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