Moqueca

Moqueca, also spelled muqueca, is a Brazilian seafood stew typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander, with some regional recipes adding annatto, palm oil, or coconut milk. According to food historian Luis da Camara Cascudo, the dish descends from pokeka, fish baked wrapped in leaves by Indigenous peoples, and it now varies markedly by region: in Bahia, African influence made coconut milk and palm oil standard ingredients, while in Espirito Santo the dish is cooked in a traditional handmade clay pan, a craft recognized in 2002 as a national cultural heritage asset.