Get the recipe: https://nyti.ms/3x9jaHE
Yewande Komolafe is on the kitchen studio exhibiting us methods to make moqueca, a wealthy seafood stew. Moqueca hails from the state of Bahia in northeastern Brazil, the guts of Afro-Brazilian tradition and its wealthy culinary heritage. Constructed on the freshest seafood yow will discover, moqueca delivers a creamy, spicy richness with only a few central components. On the dish’s base is sautéed garlic, onion, tomatoes and candy peppers, and a recent chile provides warmth that can linger gently. Coconut milk provides the stew physique, and final however not least, pink palm oil (azeite de dendê in Portuguese) acts because the glue that holds all of it collectively.
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