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Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ]
depending on the dialect, also
spelled muqueca) is a
Brazilian seafood stew.
Moqueca is
typically made with shrimp...
- dish, and
regional foods such as beiju [pt], feijão tropeiro, vatapá,
moqueca capixaba,
polenta (from
Italian cuisine) and acarajé (from
African cuisine)...
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Neoregelia capixaba, a
bromeliad species in the
genus Neoregelia Moqueca Capixaba, a
Brazilian moqueca stew from the Espírito
Santo region,
cooked in the traditional...
- rodízio style.
Other regional foods include beijú, feijão tropeiro, vatapá,
moqueca,
polenta (from
Italian cuisine) and acarajé (from
African cuisine). The...
- nature. It is one of the most
common choices of fish for the
local dish
Moqueca, a
traditional fish stew.
Unlike Asian countries,
shark fin soup has virtually...
- fish, fish stock, and wine Mechado, a
Philippine beef stew
Moppelkotze Moqueca, a
Brazilian stew with fish (or shrimp, crab, or
other seafood) as its...
-
Amerindian food has left its
legacy in
capixaba culture; the fish-based
Moqueca capixaba is the
state dish,
among other local typical seafood dishes. One...
- dish
Herring soup
Jaecheopguk Lohikeitto Lung fung soup
Maeutang Mohinga Moqueca Paila marina Phở – some
versions use
seafood Pindang Psarosoupa She-crab...
-
introduced to
Brazil by
those with
Angolan roots. This may also be why
Moqueca is also very po****r in
Brazil but is
actually an
Angolan dish too. This...
- Portugal, it is
mainly used to
season poultry dishes and
traditional cooking.
Moqueca, a
traditional dish in Brazil,
includes it. In the
cuisine of São Tomé...
