“Moqueca Capixaba”- an Indigenous dish
Hello Amy, BBC LE team and everyone,
Welcome to the blog. First of all, forgive me. I couldn’t post anything yesterday. I had a demanding day at work.
Yesterday we had an unusual day at work because a squad of firemen were simulating a fire at the company and we had to interrupt our daly routine for a short period. The problem was that the workers, mostly women as usual, became excited about that and after the visit, beyond we were already delayed, everybody were unable to complete their work only thinking and talking about the firemen. Why we women have this attraction and fantasy with firemen? Neither I can understand! But here I am now at home for having lunch.. Sorry for breaking our deal. I had promissed to post every night. I feel completely guilty.
Amy, what a delicious blog you’ve posted yesterday! My mouth is still watering. I think I would love the indian food. I also loved your photo at the retaurant. You are pretty well, Amy!
You have just given me an idea. Today I’ll serve a virtual indigenous dish to my readers. What do you think of having a virtual meal alltogether?
Let’s forget the time zone and the distance for awhile. Just imagine an infinitely large table, the plates, knives on it and we all dressed to kill. And where’s the dish?
Don’t worry, I’m the host and as such, I’ll give you a special drink while I prepare a quick delicious meal for us. What would you like to drink? A beer,, a wine, a "caipirinha" or a coconut juice? Let’s hear a "bossa nova" music in the backgroung...
Come along with me to the kitchen and I ‘ll reveal one of the Capixaba’s secrets, the scrumptious “moqueca Capixaba”.
One thing you’ll probably need is a special pan made of mud, the “panela de barro” which is the most important handicraft here. If you don’t have one, the taste of the moqueca will never be the same.
There are other traditional dishes like “carangueijada” cooked with crabs and I could prepare a “torta Capixaba” although we aren’t in Easter holiday ( the time it’s usually eaten). You would love it but we need a day before to prepare this meal. It’s full of details. It’s not so easy to cook one. It’s more like a ritual than everything. More over, for cooking a “torta Capixaba” you firstly need to know how to cook the “moqueca Capixaba”. It’s a prerequisite. I promisse giving you the its recipe very soon.
All right! Let’s cook the “moqueca Capixaba”. There is a variety of ways to cook it. I’ll give you my personal recipe.
Let’s get the ingredients:
-6 slices of fish( afresh fish criteriously cleaned using lemon);
-3 tomatos (without peel and stones);
- green coriander and green onion;
-2 onions(finaly chopped);
Let’s heat a spoon of oil with garlic and urucum.
Then add one layer of tomatos( cut in small pieces ...humm...I love tomatos).
Ok, a layer of onion;
Another layer of green coriander and green onion.
Put very gently 3 slices of fish.
Repeat in the same sequence:
Tomatos, onion, green coriander/onion, 3 pieces of fish over again.
Save some of the green coriander and green onion to the end.
Now let it cook for 25’.
Now just put a layer of prawn and let it cook a bit more. Then put the rest of the green coriander/onion on the top and it’s ready to serve.
It’s served with rice and “pirão”. How to cook “pirão”? It’s easy:
Heat some of the soup formed from the moqueca. Add little by little cassava meal until it gets a sticky consistency.
Isn’t this meal so easy and quick to prepare? And I am still dressed to kill! If anyone wants spice...here you are!
Ladies and gentlemen, let’s have a great meal! Let’s drink Amy and her baby’s health!
Now let me come back to my real life because it’s lunch time and after all this, I’m hungry!
Good bye, friends, until tomorrow
Homework (I’m in rush, sorry if it’s wrong):
To take something up- type 3
To get into-type 2
To take something in- 3
To set off-2
To get back-1
To go along with-4
To put up-1
To get round to-4
To come up with-4
To come back-1
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