When visiting Vitoria there are exactly four things to do: 1)spend the day at one of the nearby beach towns, 2) visit the Garoto candy factory, 3) see the 16th century Convento da Penha and 4) stuff your face with Moqueca.
Moqueca (pronounced Mookecka) can generally be described as a fish stew. Or, more accurately, the greatest fish stew ever made. There are two kinds of Moqueca in Brazil, Moqueca Baiana and Moqueca Capixaba. The basic ingredients are the same for both, fish, onions, tomatoes, garlic, and cilantro.
The Moqueca Baiana, from the state of Bahia, uses dende oil (a kind of palm oil) and coconut milk
The Dende Palm
The Moqueca Capixaba, from Espirito Santo, draws more from native Brazilian cuisine. Traditionally, it’s cooked in a pot made with black clay and tree sap. The stew is colored using arucum, a natural pigment made from the urucu flower. Moqueca Capixaba uses olive oil instead of dende and doesn’t have coconut milk.
The urucu flower
Which version of Moqueca is tastiest? Well, that depends on which Brazilian you ask. Unfortunately, I’ve not had the Baiana version in order to declare definitively that the Capixaba version is better, but I can say the Moqueca Capixaba is not just a dish. It’s an experience.
If ordering a Moqueca, I recommend having a very early, light breakfast and foregoing food for the rest of the day. If you’re a calorie counter, you might as well plan on not eating for the preceding 24 hours. You should also have the afternoon blocked off for napping. There is no strolling or sight seeing after this meal.
You’ll be able to choose what kind of fish you want, but in Espirito Santo it’s almost always a kind of hard, white fish. My husband and I always order dorado. That is a hearty fish. We also like to have a shrimp sauce. As you can see the restaurant in Ubu is pretty generous with their shrimp.
In addition to the stew, you’ll also get white rice, piraõ (a fish juice goo, very tasty) and Moqueca Banana (amazing!). Our favorite place also includes a delicious and totally unnecessary fried shrimp appetizer.
Everything is brought to the table in a steaming, bubbling collection of black pans. The steam rising off the stew is so thick for a few seconds you can’t see across the table. Serving yourself is like dipping into a witch’s cauldron.
There is no better way to spend an afternoon than gorging on Moqueca followed by a long, quiet nap on the beach. It’s become our Saturday routine, weather permitting. We always love company, so shoot me an email if you’d like to join us sometime.
The Moqueca pictures were taken at Moqueca do Garcia, on Ubu beach, directly in front of the sea. Find Ubu and you find Garcia.
