Moqueca de Ovos
My new husband’s originally from Bahia, a state in northeast Brazil. Salvador, his home town, is not unlike New Orleans (and other southern port cities) in that there’s been a huge influence of a variety of cultures, especially African culture (due to slavery centuries ago). Red palm oil (also known as dende), okra, and more are not uncommon in the region.
One of the styles of food that Bahia is infamous for is moqueca – a stew with a coconut-and-tomato based broth – served with rice. Typically, seafood is featured, but my husband’s favorite way to eat it is with eggs. Since I love seafood, we usually make two batches, one for him and one for me (with white flesh fish, shrimp, and/or mussels). If you use it with seafood, add about 1 tablespoon of lemon or lime juice per half pound of meat.
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