This week we spend, together with Daria, in Brazil. Yes, Cook with Formula sets kitchens in Saõ Paulo.
On this occasion, I wanted to show you moqueca, which goes well with the traditional farofa. Moqueca with farofa – doesn’t sound completely frivolous? Maybe that’s why I decided to try this dish.
I do not know if this has happened to you, but I caught up on the fact that, sometimes, I am looking for a recipe for some dish, because I liked the name. Sometimes I gave up after reviewing it, and sometimes I feel absolutely inspired. This happened now.
Moqueca is a traditional Brazilian stew. The base is seafood – fish, lobster, shrimp or crab. Cooked in ceramic pots, simmering, with the addition of peppers, tomatoes, onions and (necessarily) palm oil – dendé.
One of the versions of moqueca is moqueca capixaba, typical for the region of Espírito Santo, and here you can see a much larger influence of South American Indian cuisine than in the basic versions.
Although palm oil can be replaced with olive oil (like in Bahia version), in capixaba we use coconut milk and a sometimes urucum pigment is added. And… bananas.
Traditionally, the moqueca is served with pirão. I could not find a clear answer whether pirão and farofa something different… According to me, both recipes look identical, so I decided to use the name farofa.
Nothing ccould stop me – I just had to try this combination.
My version does not have the fish, but I had oyster mushrooms. To farofa I used tapioca flour, but you can use any.
Welcome to the Brazilian GP.
25 ounces oyster mushrooms
0.5 teaspoons juniper
0.5 tsp freshly ground black pepper
1 tablespoon canola oil
1 red onion
1 white onion
1 green bell pepper
1 red bell pepper
juice of one lime
200 ml of coconut milk
1 tablespoon palm oil
1 hard banana
2 cloves of garlic
1 teaspoon salt
3 – 4 tablespoons tapioca flour
1 tablespoon palm oil
- Clean mushrooms, cut into smaller pieces.
- In a bowl, combine canola oil with juniper, pepper and a pinch of salt. Translate oyster mushrooms and stir to cover entirely with the marinade.
- Fry the mushrooms till golden.
- After removing the oyster mushrooms, add 2 to 3 tablespoons of water to the pan and boil.
- Clean the peppers, remove the seeds and cut into strips.
- Onions in half-slices.
- Remove the skin from the tomatoes and the tomato cut into large cubes.
- For a ceramic pot, add half of the oil palm, and then layers of half of the onions and half peppers and tomatoes, half of the oyster mushrooms. Add half of the lime juice. Repeat with the remaining half of the vegetables, oil and juice.
- Then pour the coconut milk and, boiled with the rest of the fried oyster fat, water.
- Now turn on the stove. Set the heat to medium and cook moqueca for approx. 30 minutes, covered.
- Cut banana into thicker slices.
- Warm up the oil in a frying pan and fry the bananas, on both sides until golden brown. Put on a paper towel to drain.
- Peel the garlic and mince. Add salt and put aside for a moment.
- If needed, add a tablespoon of palm oil in the pan after bananas. Fry the garlic for a minute and then add a tablespoon of flour. Mix. Add another tablespoon of flour and mix again, repeat with the rest.
- Fry the flour, stirring constantly. It should have a golden color and loose, sandy texture. Translate into bowl.
Moqueca served with fried banana, farofa and rice. Although I skipped rice and it was still whole meal.