Last night we had dinner with friends. It was more of an ethnic feast than just a dinner. They prepared an abundance of delicious African food, including chapati (a type of bread), a boiled chicken dish, and lots of grilled chicken and beef.
We brought a couple of dishes including my Brazilian husband’s favorite, moqueca.
Moqueca is a type of seafood stew. This one had fish (whiting) and shrimp in it, along with tomatoes, onions, bell peppers and cilantro. The stew’s broth is made of coconut milk. The ingredient that gives the stew its unique flavor is dende, a red palm oil that’s imported from Brazil.
We also took Farofa, which is served on top of the moqueca. Farofa is made from ground manioc root, which is toasted and cooked with onions and butter.
Rather than posting the recipe this time, I’m issuing an invitation. If you want to try this dish, let me know and I’ll make it for you. Josue won’t mind!