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Thu. Aug 11th, 2022

Get the recipe: https://nyti.ms/3x9jaHE

Yewande Komolafe is at the kitchen studio showing us how to make moqueca, a rich seafood stew. Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. At the dish’s base is sautéed garlic, onion, tomatoes and sweet peppers, and a fresh chile adds heat that will linger gently. Coconut milk gives the stew body, and last but not least, red palm oil (azeite de dendê in Portuguese) acts as the glue that holds it all together.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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14 thoughts on “The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking”
  1. The only thing is missing is smoked paprika. Moqueca is a delicious dish. Like amazing. I make mine with cod. Yummy

  2. Hooray!!! Rumor has it moqueca is the best dish in the world. In Brazil we make it on any special occasion because it just makes us feel super happy. My family adds a little bit of white wine to deglaze the vegetables as a secret ingredient, it makes it extra delicious! Also, you would tipically add a little bit of green bellpeppers as well, which adds complexity and makes it more colorful. Using red onions instead of white also makes it more fun and colorful, if sometimes you’re in the mood for it. Thanks NY Times for sharing this jewel! Seeing brazilian food being shared here is great.

  3. How great!!! Nice to see one of the most iconic Brazilian dishes in here!!!! There some differences in the process compared to how we do it here of course, but all of the essence is there, the palm oil, coconut milk, onions, tomatoes and bell peppers!! In Brasil we usually make our own coconut milk (well, I guess in Nigeria too!), the stew is usually cooked in a deep clay pot (it takes fairly longer to cook the vegetables), the vegetables are all cut in big circular slices and they are not really stirred around. Another very important side is CILANTRO!!! A SHIT TON OF IT!!!!! HAHA. Fun fact: plant based versions are common and they are 80% of the time made with plantains in place of the seafood, it is super super delicious! Some people substitute with mushrooms too 🙂

  4. From her website: Cookbook Recipe Development and Testing

    "I enjoy the science behind food." Oh, really? What science exactly? That question will remain unanswered because Yewande is a home cook with no education in the culinary arts and no science degree, and this is a scam artist. Nothing written by her about the "science behind food". Happy to be proven wrong.

  5. "I grew up in Lagos, Nigeria and moved to the United States for college." This is from her website and I call bullshit. Nobody on earth loses their accent that late in life.

  6. i love the recipe but one of the main "rules" of moqueca baiana is that once you set everything in the pot, you cant mix it until its done

  7. i never knew about the presence of brazilian food in nigeria, nor about the similarities between the two, this was a really great video. Amei!

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