Moqueca is a stewed seafood in coconut milk that is a signature dish of the northeastern part of Brazil (The State of Bahia).You can make it easily with ingredients available in Japan! It's creamy and so delicious, so give it a try.(Authentic Moqueca is made with palm oil.)All you need to do is to chop up the ingredients and simmer them!It's like a Brazilian coconut milk curry...Once you eat it, you will be hooked!!It's delicious with just shrimp or just salted cod. Recipe by Burajirugohan

#Mycookbook Probably one of my favorite stews growing up. Every time I have it I picture myself enjoying it on the beach looking out into the ocean. We make it a little different each time (depending on ingredients on hand) try it, I promise you'll LOVE it!

MY VERSIONSALMON LOVER ...THIS BRAZILIAN SALMON STEW IS A MUST TO TRY ........Or Any Type Of Fish Of Your ChoiceINSPIRED BY BBC GOODFOOD MAGAZINELOVING IT

great with white ricevery tasty and easy to prepare [ok]

This is an iconic dish from the Bahia region of Brazil.Use any size and amount of shrimp depending on your circumstances. Dendê oil is a must item! is what I'd like to say, but it's perfectly fine, even without it. While enjoying this dish the other day, I couldn't help but wonder, if I use nam pla instead of dendê oil, this dish might as well become a Thai dish! Recipe by Radorin

This recipe is an adaption of my grandmother's Rice and Bean Dish.

Another Portuguese classic that momma bear used to make for the family (she still does when I visit) it's spicy, warm, flavourful,healthy.. I could go on and on.. its just plain delish and super easy! Add some spice into your weekday ! ;)

I have tried many recipes and methods for making coquito. I think it tastes so much better when made with egg yolks.This recipe has gone through a lot of trial and error but I think I nailed it. I recommend making this recipe in 2 batches, with the ingredients split down the middle.*I have been using Magdalena white rum for years, but feel free to use any other rum you prefer.*

Portuguese lunch recipe, add the rice or not, but do serve it on top of bread or you can drain the broth and use the ship as an appetizer. Just a few ways you can eat it! Yummie! Enjoy!

My grandmother used to make this when I was a kid, still love it 25 years later.

I cook at a country club in Albuquerque, nm; for a few months I worked with the same server and bartender every tuesday. This was one of the many treats I worked up for them!