Moqueca Baiana

Moqueca Baiana is Bahia's most celebrated fish stew — fresh fish and shellfish cooked in coconut milk with dendê palm oil, tomatoes, onions, garlic, coriander, and sweet peppers, served in the traditional clay pot (panela de barro) that it cooks and is served in. Dendê oil — extracted from the African oil palm brought to Brazil during the slave trade — provides the deep, distinctive orange colour and its singular flavour: simultaneously fruity, earthy, and bold. Moqueca Baiana differs from the Capixaba version (from Espírito Santo, which uses annatto instead of dendê and no coconut milk) in ways that generate passionate regional debate. The fish must be fresh — salt cod or frozen fish produce an inferior result — and the stew is finished in 20–25 minutes, a fast preparation that preserves the fish's freshness.

Bahia, Brazil (Afro-Brazilian culinary tradition; African dendê palm brought by enslaved Africans)

White rice is the canonical accompaniment; pirão (a gravy-like sauce made from fish stock and manioc flour) is the traditional Brazilian accompaniment; cold Antarctica lager alongside.

Dendê palm oil is non-negotiable for Moqueca Baiana: its distinctive flavour and colour are inseparable from the Bahian identity of the dish. The clay pot is functional: it distributes heat evenly and its residual heat continues cooking the fish after removal from the fire. Fish is added last and cooked gently: overcooked fish breaks apart and becomes dry. Coconut milk is full-fat: light coconut milk produces insufficient richness. No stock is used: the fish's own juices combined with coconut milk and tomatoes create the broth.