MOQUECA (BRAZILIAN 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. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
- In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
- Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
- Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
- Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
- Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.
VATAPA FISH SOUP WITH COCONUT MILK
Steps:
- In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
- When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
XIM-XIM DE GALINHA
Xim-Xim De Galinha, meaning chicken with peanuts and cashews, is a Brazilian dish. It's served hot with white rice and Farofa, a chili condiment.
Provided by FLKeysJen
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the chicken in the lemon juice, salt, and pepper for half an hour.
- Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste.
- In a large saucepan, heat the oil over medium heat; add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces.
- Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan.
- Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil.
- When ready to serve, drizzle the Dende oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.
Nutrition Facts : Calories 322.3, Fat 22.4, SaturatedFat 4.2, Cholesterol 131, Sodium 495.1, Carbohydrate 10.1, Fiber 1.7, Sugar 4.3, Protein 21
MOQUECA (BRAZILIAN FISH STEW)
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment. Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite. You can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.
Provided by Florence Fabricant
Categories soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the farofa if desired: Melt butter in a skillet or shallow saucepan on medium heat. Add sliced onion, and cook, stirring, until it turns light brown. Stir in manioc and cook, stirring, 5 to 8 minutes, until it starts to toast. Cover and keep warm.
- Make the fish broth: Cut each bass fillet in 4 or 5 pieces, cover and refrigerate. Place trimmings in a 3-quart stovetop casserole, preferably an earthenware pot. Lightly salt shrimp, cover and refrigerate. Place shells in the pot. Add 5 cups water; the bay leaves; the turnip; 2 onions, chopped; 2 tomatoes, chopped; half the shishito peppers; the garlic; and half the cilantro and chives. Bring to a boil, reduce heat and simmer about 45 minutes, until vegetables are tender.
- Heat oven to 450 degrees. Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool.
- Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups.
- Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot. Add bell peppers, Cubanelle peppers, remaining shishito peppers, remaining chives and all but 1 tablespoon remaining cilantro. Bring to a simmer and cook about 20 minutes, until vegetables are tender.
- Peel plantain and slice it 1/2 inch thick. Add to pot. Add coconut milk and dende oil. Add fish and octopus, if using, and simmer 5 minutes. Rinse and dry shrimp and squid, if using, and add to pot. Simmer 3 minutes. Check seasonings. Strew remaining cilantro on top, garnish with a red chile and serve over rice directly from the pot, with farofa and piri-piri on the side.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 1288 milligrams, Sugar 11 grams, TransFat 0 grams
More about "dende oil substitute recipes"
THE BEST COOKING SUBSTITUTES FOR OILS TO MAINTAIN THE …
From bhg.com
Estimated Reading Time 5 mins
MOQUECA BRAZILIAN SEAFOOD STEW - FRUGAL HAUSFRAU
From frugalhausfrau.com
Reviews 14Servings 4-6Cuisine BrazilianCategory Fish or Seafood
MOQUECA RECIPE - BRAZILIAN SEAFOOD STEW - HILAH COOKING
From hilahcooking.com
WHAT ARE SOME OF THE MOST POPULAR BRAZILIAN SPICES?
From spiceography.com
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE - FOOD & WINE
From foodandwine.com
BENGALI-STYLE MUSTARD OIL FISH RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPES WITH DENDE OIL (PAGE 1) - FOODFERRET
From foodferret.com
BRAZIL’S SACRED AND FLAVORFUL RED DENDê OIL | CULTUREREADY
From cultureready.org
DENDê OIL - COOKSINFO
From cooksinfo.com
WHAT IS A SUBSTITUTE FOR DENDê OIL? [2022] | QAQOOKING.WIKI
From qaqooking.wiki
NYT COOKING - DENDE OIL RECIPES
From cooking.nytimes.com
HOW TO SUBSTITUTE OIL IN A RECIPE | ONE INGREDIENT CHEF
From oneingredientchef.com
10 BEST OIL SUBSTITUTES FOR BAKING - INSANELY GOOD
From insanelygoodrecipes.com
BRAZIL’S BRIGHT RED DENDê OIL IS THE KEY TO ITS AFRO ... - MATADOR
From matadornetwork.com
MOQUECA (BRAZILIAN FISH AND SHRIMP STEW) - THE MAMA GOURMET
From themamagourmetblog.com
MOQUECA BAIANA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
MOQUECA RECIPE (BRAZILIAN FISH STEW) - GRANDBABY CAKES
From grandbaby-cakes.com
DENDE - WIKIPEDIA
From en.wikipedia.org
WHAT CAN I USE INSTEAD OF DENDE OIL? [2022] | QAQOOKING.WIKI
From qaqooking.wiki
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love