Brazilian food it's extremely good. Very similar to west African food. Its rich, colourful and delicious. Its very feeling too. When you eat this type of food, you will not snack. Brazil 🇧🇷 ❤
I was in Brazil a few years ago, and I think that I may have had this. Definitely going to take a shot at making this myself. It looks so good. Can't wait!
The magic of this dish is it's simplicity. You can find many versions of this recipe on the internet. They all are well meant, but most miss the mark completely. No need to look further. This is the real deal. 100% authentic and absolutely delicious. This is exactly......exactly.....how I learned to make this while living in Brazil. Also, don't skip the Farofa. Moqueca is always served with Farofa, and this recipe is spot on.
I've been making moqueca for years. It's a great dish. I live on the coast of Massachusetts and there are so many Brazilians and Portuguese influences here. This recipe is close to how I've been making it, but you gave me quite a few new tricks and of course your passion and your personality added flavor to this dish. Thank you!
I was trying explain to my husband about this very good plate and how we make it in Brazil were I was born. Then we watch together and was great to understand better .thanks for share 🕊
This dish originated in West Africa & was brought to Brazil by Yoruba slaves, from the western region of present day Nigeria. Red palm oil, farofa (called garri in West Africa) & tilapia are staples of West African cooking
I had friends over for dinner tonight and your Moqueca recipe was a smashing success. Now I can’t wait to make it again. Thanks for posting this recipe!!
I am from guyana but now lives. In Toronto.Nice receipe. WE COOK WITH COCONUT MILK AND YUKA WEHICH IS CALLED CASAVA.I SOMETIME EAT AT. BRAZILIAN RESTUARANT IN TORONTO
Yeah, you're right! We want to eat first with our eyes! And this AUTHENTIC MOQUECA is a feast for the eyes and a joy to my tummy! I regret that I come across your channel just tonight (16th of Dec). I've cooked this with a reference from a big channel but I believe in you in the authenticity of a Brazilian dish because you are one! Okay, I am doing a part 2 of this following your recipe and I will name my dish AUTHENTIC SEAFOOD MOQUECA. Thank you and I am so grateful I found you ❤
Loved it! Followed your recipe with the only change being adding Calamari and Mussels. Red Palm Oil was impossible to find locally here in Florida so I used your link for Amazon. A super deal with free shipping! Definitely need the Cilantro and Palm Oil to make Moqueca. I could swear I was tasting a hint of Saffron. Thank you, 5 stars
Your channel has left a deep impression on me! Your video is colorful! It's amazing! Thank you for your excellent creation! thank you for your sharing! good luck!
Thanks for your recipe! The dish looked delicious, and you are beautiful. I don't know what I enjoyed more, the dish or looking at this lovely lady. Saudações e Deus te abençoe, de Los Angeles CA.🖐😎
Found you April 3rd, 2023. I am planning to go to Brazil for a face lift next month. And I am so excited to find a Brazilian dish on UA-cam! I can't wait to go and taste all the food! And I can't wait to catch up on your videos!❤ OH SORRY, I CANT WAIT TO EAT THE FISH DISH BUT THE CARBS WILL HAVE TO WAIT. 😂
Love this recipe! I substituted grouper for the tilapia and used gulf shrimp because they are wild caught and so fresh here in Florida. How deviously delicious your recipe!!!❤ thank you😊
So good to hear that! I recently moved to FL too! Excited to try it with a different fish than tilapia, here in the US. Unfortunately, that was all I could get back in Indiana. The party is about to start! Haha Thanks for your comment! I appreciate it!
That whole combination of ingredients looks fantastic! And you don't have to go to town on the seafood/shellfish, it would only be a copy of a paella or a bouillabaisse. Liked and subscribed!
Very well filmed and the recipe was presented extremely well, Madam. If your whole channel is like this, you've created a winner. I make moqueca after discovering it's similarities to a Thai fish chowder I make. My wife would like your version of moqueca because of the ratio of veggies to fish - I however am the opposite and would think it had too many peppers for my taste: less peppers, more fish and prawns. I'm intrigued that your moqueca has little to no hot spices in it. One of the few places the military never sent me was Brazil, so I've never tasted it as the locals make it, but the many recipes I have seen for it on the Internet have spices added to make it spicy from mild all the way up to wild. Is really mild on the spices the norm across Brazil? I usually use something like a jalapeno/serrano with a Fresno for the heat and three of the little sweet peppers they sell in a bag that are a combination of reds, yellows, and oranges. And sometimes a bit of red or yellow curry paste. Perhaps I should make it next time with no spiciness added as you do. Anyways, I learned some interesting things from watching how you prepared this dish, so thanks again for sharing this recipe with the world and how well you did it.
You've got me so to try this recipe! I first learned about this dish from my Jiu Jitsu Professor from Sao Palo. I want online to order the Red Palm Oil but the brand you suggest using is out of stock everywhere I look, including amazon. Is there another brand you can recommend? Thanks for the video, Because of your passion I can't wait to make your version of REAL Moqueca!
If you use just the palm oil, might not me enough oil to sauté the onions. If you put extra palm oil, the taste might be stronger than you want. But if you think is enough to sauté, go for it!
I was just wondering what effect Moqueca would have if I only use Palm Oil. I bought too much and want to get rid of it. Been hearing so many bad things about Palm Oil like it's bad for the environment and such.
You can find it at any grocery store! I personally like to buy mine on the international section (next to the Chinese/japanese items or in the Latino section). Just make sure that there is no sugar added, or it will completely ruin the recipe!
you can use any fish with thick slices. Usually the moqueca is made with saltwater fish, but you can use river fish if you live far from the coast, but shrimp is expendable. Edit: I don't know if you can use the cod fish because I've nunca comi esse peixe fresco. Aqui no Brasil, assim como em Portugal, tradicionalnente comemos o bacalhau seco e salgado New edit sea bass, whiting, grouper, catfish, or any fish with little bones
You could, but I tried it once and I didn't like it. Much better with the tilapia or another fish that the meat is softer, do you know what I mean? But its just my personal opinion. You try it and let me know!
Camila I am an American living i Brazil since 1979 and my surname is Johnson also. Where did you get your Johnson surname? Did you marry somebody named Johnson. Your English is excelent. Parabéns. By the design and layout of your kitchen it looks like you live in the USA. Feliz 2022.
Hi, Greg! Yes, my surname came from my husband. And yes, we live in the US. Thanks for the compliment! Still have a lot to learn, but trying my best! Nice to hear that you live in Brazil for so long! Where in Brazil do you live? I hope you like it! Feliz 2022!
E o pirão? Não quis fazer? Eu sou do espírito santo de onde é originalmente a moqueca, o que vc fez é peixada baiana, a moqueca tem que ser capixaba o resto é peixada! Na nossa cultura não é comum comer farofa com moqueca e sim um pirão e um molho de pimenta (feito com o próprio molho da moqueca) mas o seu tb ficou bom, levando em consideração que vc mora em outro pais e precisou fazer adaptações! Belo vídeo!
A gnt não come com pirão no Rio! 😛 Peixada sim, moqueca não. Essa é a receita da moqueca Baiana. A briga com o ES é grande! Haha mas todas tem o seu valor! Quem sabe uma hora eu posto no canal a receita daí (mas a Baina é a minha preferida 🤐😂😂) 😘
Peixada se co e com pirão kk o que chamamos na Bahia de escaldado de peixe!Moqueca geralmente o acompanhamento vai arroz branco, feijão fradinho ,caruru , vatapa!
Olha, a receita original é com o caldo beeem molinho assim, pra ele entrar bem no arroz. Mas vc pode tentar. Só cuidado pra não cozinhar demais o peixe e ficar desmanchando.
Me desculpr brasileira mas Tilapia é u peixe invasor que deve ser eliminado, e não traduz a verdadeira moqueca brasileira , moqueca é com peixe de MAR , tainha, arraia, pescada, etc,
@@carloslouchard2111 se eu estivesse no Brasil, com certeza. Mas aqui a gente usa o que a gente tem. Não vou deixar de fazer um prato que eu amo por não ter o peixe “correto”.
PQP TILÁPIA moqueca, that's a crime, Bahian moqueca is with stingray, croaker, hake, mullet, but never with tilapia, I'm sorry, perfect recipe but wrong fish sorry
Brazilian food it's extremely good. Very similar to west African food. Its rich, colourful and delicious. Its very feeling too. When you eat this type of food, you will not snack. Brazil 🇧🇷 ❤
Thank you for your comment! Yes, it’s similar! Glad that you like it! 😘😘
Very similar specially in Bahia with strong african influence!
OMG I made this recipe and it was delish! I could not stop eating it. Never made brazilian food before and looking forward to trying more.
Yeah. I’ve mastered fejoada which I love, now this is on my list of recipes to learn backwards.
So happy to hear that! Thanks for sharing it!
I was in Brazil a few years ago, and I think that I may have had this. Definitely going to take a shot at making this myself. It looks so good. Can't wait!
I made this for my family and it was a huge hit in my home. I am going to bookmark this recipe for future use. Thank you 😊
The magic of this dish is it's simplicity. You can find many versions of this recipe on the internet. They all are well meant, but most miss the mark completely. No need to look further. This is the real deal. 100% authentic and absolutely delicious. This is exactly......exactly.....how I learned to make this while living in Brazil. Also, don't skip the Farofa. Moqueca is always served with Farofa, and this recipe is spot on.
Aww! Thanks for your comment! Good to hear it!
I like that you have to taste again!! This looks Fab... I'ma gonna try it with red snapper tomorrow!! Thanks for the pro intro!
Wao wao, hello from NewJersey. I’m dominican and I live in NJ, I love Brazilian cuisine. Thank you, thank you👏👏👏👏
So nice to hear that!! 💕
Soooooo Good!
My Brazilian wife and her 2 sisters loved it.
That says it all.
Thanks for sharing this recipe.
Oh, so glad to know! Keep cooking food from her home country! Its very kind and a great treat! Thanks for sharing this with me!
Thank you for sharing your recipe, I love this freshness :)
I've been making moqueca for years. It's a great dish. I live on the coast of Massachusetts and there are so many Brazilians and Portuguese influences here. This recipe is close to how I've been making it, but you gave me quite a few new tricks and of course your passion and your personality added flavor to this dish. Thank you!
I cannot wait to make this recipe.
I was trying explain to my husband about this very good plate and how we make it in Brazil were I was born. Then we watch together and was great to understand better .thanks for share 🕊
Aww! That was great to hear! Thanks for the feedback, happy to help!
Mokena and Feijoada is my facorite foods, too bad I live so far from Brazil. I'll be back tho. Really a place you fall in love with.
They are my favorites too!
Very nice 👌
Making for my husband from Curitiba for dinner tonight! He’s going to love it. Obrigada! ❤
Woow really yummy and delicious my friend ❤️ outstanding preparation and presentation amazing dear 👌🏻
Thank you so much for your comment!
This dish originated in West Africa & was brought to Brazil by Yoruba slaves, from the western region of present day Nigeria. Red palm oil, farofa (called garri in West Africa) & tilapia are staples of West African cooking
I had friends over for dinner tonight and your Moqueca recipe was a smashing success. Now I can’t wait to make it again. Thanks for posting this recipe!!
So nice!! ♥
I am from guyana but now lives. In Toronto.Nice receipe. WE COOK WITH COCONUT MILK AND YUKA WEHICH IS CALLED CASAVA.I SOMETIME EAT AT. BRAZILIAN RESTUARANT IN TORONTO
🇧🇷 Simplesmente Espetacular!!! Comida Mineira,Brasileira é simplesmente espetacular..
Yeah, you're right! We want to eat first with our eyes! And this AUTHENTIC MOQUECA is a feast for the eyes and a joy to my tummy! I regret that I come across your channel just tonight (16th of Dec). I've cooked this with a reference from a big channel but I believe in you in the authenticity of a Brazilian dish because you are one! Okay, I am doing a part 2 of this following your recipe and I will name my dish AUTHENTIC SEAFOOD MOQUECA. Thank you and I am so grateful I found you ❤
Awww! That was very great to hear! Thank you so much! Come back and let me know how it turned out! 😘
Very nice looks perfect
Thanks a lot!!
I think cilantro is more appropriate in this dish with the coconut milk and all ❤ I love cilantro!
Perfect match! 💕
Eita, deu água na boca aqui. A moqueca baiana é a melhor coisa que existe, com dendê e leite de côco.
Delicious ❤❤❤
Loved it! Followed your recipe with the only change being adding Calamari and Mussels. Red Palm Oil was impossible to find locally here in Florida so I used your link for Amazon. A super deal with free shipping! Definitely need the Cilantro and Palm Oil to make Moqueca. I could swear I was tasting a hint of Saffron. Thank you, 5 stars
Great to hear!!! I could eat moqueca daily! Lol Agreed, There is no moqueca without cilantro and dendê oil! Take care!
This looks so good. I sure will try it
Thank you for posting this! I love Brazilian food. Love from Los Angeles
Yay! So nice to hear! Thank you! 💖
Your channel has left a deep impression on me! Your video is colorful! It's amazing! Thank you for your excellent creation! thank you for your sharing! good luck!
That was so nice! Thank you for your support! 🩵
Great dish! I can't wait to recreate this. Thank you!
I cannot wait to try to cook this 😍😍😍
Thanks for your recipe! The dish looked delicious, and you are beautiful. I don't know what I enjoyed more, the dish or looking at this lovely lady. Saudações e Deus te abençoe, de Los Angeles CA.🖐😎
Definitely trying!!!!!
Found you April 3rd, 2023. I am planning to go to Brazil for a face lift next month. And I am so excited to find a Brazilian dish on UA-cam! I can't wait to go and taste all the food!
And I can't wait to catch up on your videos!❤
OH SORRY, I CANT WAIT TO EAT THE FISH DISH BUT THE CARBS WILL HAVE TO WAIT. 😂
I made your recipe and it was DELICIOUS 😋 thank you for sharing it
Glad you liked it!!
Love this recipe! I substituted grouper for the tilapia and used gulf shrimp because they are wild caught and so fresh here in Florida. How deviously delicious your recipe!!!❤ thank you😊
So good to hear that! I recently moved to FL too! Excited to try it with a different fish than tilapia, here in the US. Unfortunately, that was all I could get back in Indiana. The party is about to start! Haha Thanks for your comment! I appreciate it!
Big thump and Likes 👍 wanna more to see.. 👏🏻👏🏻👏🏻
Absolutely beautiful ❤❤❤😘😘😘
Yummy, looks so good.. 👍👏🏻👏🏻👏🏻🌺
I am from Sri Lanka. You don't feel time passing while waiting. I think it's very tasty.
Thank you!!
I’m going to make this for my friend Geisa.
Great! Let me know how it turned out!
New subscriber to your amazing channel.. great fish stew.. greetings from the uk..
Thank you!!
Parabéns Camila !! não tenho dúvidas que está maravilhoso, além disso está falando inglês muito bem.
Obrigada, querida! Tentanto! Tentando..rs Bjs!!
It look healthy and appetizing ...new recipe for me love from 🇵🇰
Great to know!
Glad to know the Brazilian cuisine👌 Thanks for sharing dear friend☺️Love forever from India and together we are stronger♥️
Thank you so much 🙂
Yum. I will follow it exactly. I also subbed.😊
This looks amazing! Can’t wait to make it! Never had Brazilian food before!
Hope you like it! ❤ Let me know!
It looks healthy and delicious 😋😋
It is!!!
IT LOOKS VERY DELICIOUS AND ATTRACTIVE, WISHING YOU A HAPPY, PEACEFUL, HAPPY AND DELICIOUS NEW DAY.
Sep 18/23
Amazing!!
Thanks!!
Wow! Amazing! I'm gonna try make this moqueca!
Please do!
Ngon quá chị ỏi👍👍🌹🌹🌹❤❤❤❤
I'm Brazilian and my father taught me to put the farofa on top of the moqueca or on top of the rice and beans. Try it and thank me later 😊
That whole combination of ingredients looks fantastic! And you don't have to go to town on the seafood/shellfish, it would only be a copy of a paella or a bouillabaisse. Liked and subscribed!
Really looking yummy sis 🎉
Qué bonito mashallah 👌🌹
Thank you!!
top amiga , aqui GUARUJÁ sp Brasil
Very well filmed and the recipe was presented extremely well, Madam. If your whole channel is like this, you've created a winner.
I make moqueca after discovering it's similarities to a Thai fish chowder I make. My wife would like your version of moqueca because of the ratio of veggies to fish - I however am the opposite and would think it had too many peppers for my taste: less peppers, more fish and prawns.
I'm intrigued that your moqueca has little to no hot spices in it. One of the few places the military never sent me was Brazil, so I've never tasted it as the locals make it, but the many recipes I have seen for it on the Internet have spices added to make it spicy from mild all the way up to wild. Is really mild on the spices the norm across Brazil?
I usually use something like a jalapeno/serrano with a Fresno for the heat and three of the little sweet peppers they sell in a bag that are a combination of reds, yellows, and oranges. And sometimes a bit of red or yellow curry paste. Perhaps I should make it next time with no spiciness added as you do.
Anyways, I learned some interesting things from watching how you prepared this dish, so thanks again for sharing this recipe with the world and how well you did it.
New friend here🥰
Looks so delicious😋
Thank you!!!
adorei
What pepper you substitute from dedo de nova e pimenta de cheiro
You've got me so to try this recipe! I first learned about this dish from my Jiu Jitsu Professor from Sao Palo. I want online to order the Red Palm Oil but the brand you suggest using is out of stock everywhere I look, including amazon. Is there another brand you can recommend? Thanks for the video, Because of your passion I can't wait to make your version of REAL Moqueca!
Can't wait to make this at home. So yummy 💛
Hope you enjoy!!
Delicious 👌👌👌
Thank you so much 😊
Alomost similar my Curry chicken.. 😂
تبارك الرحمن 😋🥰👍👍💞
Is Olive Oil required? Can I use just Red Palm Oil?
If you use just the palm oil, might not me enough oil to sauté the onions. If you put extra palm oil, the taste might be stronger than you want. But if you think is enough to sauté, go for it!
I was just wondering what effect Moqueca would have if I only use Palm Oil. I bought too much and want to get rid of it. Been hearing so many bad things about Palm Oil like it's bad for the environment and such.
Palm öl ? 🤔 never found in supermarket..
Is this, like, the signiture dish of Bazile?
What yellow season is this to make it this color
It’s called dendê oil, or red palm oil .
Where did find the coconut milk? Or what is the name of brand for it?
You can find it at any grocery store! I personally like to buy mine on the international section (next to the Chinese/japanese items or in the Latino section). Just make sure that there is no sugar added, or it will completely ruin the recipe!
Man, I'm in Germany and had to find an African store to find red palm oil.
I know this is authentic because all the other videos have Mexican music 😅
Can I use something besides tilapia
Yes! There is some options on the description! Take a look! But I used swordfish recently and now it’s my “go to”!
Could you replace the tilapia for cod?
you can use any fish with thick slices. Usually the moqueca is made with saltwater fish, but you can use river fish if you live far from the coast, but shrimp is expendable.
Edit: I don't know if you can use the cod fish because I've nunca comi esse peixe fresco. Aqui no Brasil, assim como em Portugal, tradicionalnente comemos o bacalhau seco e salgado
New edit sea bass, whiting, grouper, catfish, or any fish with little bones
You could, but I tried it once and I didn't like it. Much better with the tilapia or another fish that the meat is softer, do you know what I mean? But its just my personal opinion. You try it and let me know!
Camila I am an American living i Brazil since 1979 and my surname is Johnson also. Where did you get your Johnson surname? Did you marry somebody named Johnson. Your English is excelent. Parabéns. By the design and layout of your kitchen it looks like you live in the USA. Feliz 2022.
Hi, Greg! Yes, my surname came from my husband. And yes, we live in the US. Thanks for the compliment! Still have a lot to learn, but trying my best! Nice to hear that you live in Brazil for so long! Where in Brazil do you live? I hope you like it! Feliz 2022!
@@CookLikeaBrazilian I live in Rio de Janeiro.
When I went to Bahia, I had fish stew dish with rice and beans at the beach. Is this Moqueca?
Hard to know.. if it was made with coconut milk and red palm oil, then, yes!
Como poderiamos fazer um video da moqueca com Tambaqui da Amazonia? Consegue publicar um video assim?
E o pirão? Não quis fazer? Eu sou do espírito santo de onde é originalmente a moqueca, o que vc fez é peixada baiana, a moqueca tem que ser capixaba o resto é peixada! Na nossa cultura não é comum comer farofa com moqueca e sim um pirão e um molho de pimenta (feito com o próprio molho da moqueca) mas o seu tb ficou bom, levando em consideração que vc mora em outro pais e precisou fazer adaptações! Belo vídeo!
A gnt não come com pirão no Rio! 😛 Peixada sim, moqueca não. Essa é a receita da moqueca Baiana. A briga com o ES é grande! Haha mas todas tem o seu valor! Quem sabe uma hora eu posto no canal a receita daí (mas a Baina é a minha preferida 🤐😂😂) 😘
Peixada se co e com pirão kk o que chamamos na Bahia de escaldado de peixe!Moqueca geralmente o acompanhamento vai arroz branco, feijão fradinho ,caruru , vatapa!
Pode deixa o caldo ficar mais grossinho um pouco?
Olha, a receita original é com o caldo beeem molinho assim, pra ele entrar bem no arroz. Mas vc pode tentar. Só cuidado pra não cozinhar demais o peixe e ficar desmanchando.
Nice sharing plz stay connected big like new friend
Thank you, I will!
👍👍👍👍👍💖
Where is the ingredient list?
On the description.
Ajude esse brasileiro que mora na California. Qual arroz mais se assemelha ao arroz brasileiro? Eu ja tentei varios e detestei.
Uso o jasmine. 1 copo de arroz, pra 2 de água. Tem receita no canal.
Woww delicious food. Please welcome to my home and stay connected.
Sua receita está maravilhosa! Parabéns 👏👏👏 parece muito gostosa 😋😋😋😋❤️❤️❤️
Obrigada, amor!!😘😘
It looks so good but please tell me you washed your hand after touching raw fish and reaching in your salt! That is sooo dangerous be careful!
Yes, it's too rich and fattening. Palm oil? Coconut fat? Butter?
Babei!
Me desculpr brasileira mas Tilapia é u peixe invasor que deve ser eliminado, e não traduz a verdadeira moqueca brasileira , moqueca é com peixe de MAR , tainha, arraia, pescada, etc,
@@carloslouchard2111 se eu estivesse no Brasil, com certeza. Mas aqui a gente usa o que a gente tem. Não vou deixar de fazer um prato que eu amo por não ter o peixe “correto”.
PQP TILÁPIA moqueca, that's a crime, Bahian moqueca is with stingray, croaker, hake, mullet, but never with tilapia, I'm sorry, perfect recipe but wrong fish sorry
Moqueca é capixaba o resto é peixada
How Brazilian use palm oil . It’s not good to consume.
really priddy, fish looks really too
TILÁPIA NUNCA