Moqueca (also spelled muqueca) is a Brazilian recipe based on salt water fish, stewed in coconut milk, tomatoes, onions, garlic, coriander, chives, urucum, and some palm (dendê) or olive oil, depending on the region of Brazil (typically Bahia or Espírito Santo). Slowly cooked in a traditional clay pot and optionally made with prawns, and choosing either halibut or sword fish, Brazilians have been making moqueca for at least 300 years. There is also a vegetarian variety made with ripe plantains.

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The cook:

Brian “Rabello” Peters. Don’t let the last name Peters fool you! Born in Laranjeiras (meaning orange trees), a neighborhood in the South Zone of Rio de Janeiro, Brazil, Brian loves to share his grandmother’s delicious Moqueca Capixaba with friends and family.    

Starter:

•            Pão de Queijo (Brazilian Cheese Bread)

•            Casquiñha de Siri (Stuffed Crab)

•            Caipiriñhas

Main course:

•            Moqueca Capixaba

•            Pirão (paste made with yuca root flour and the gravy from the stew)

•            Collard Greens

•            Farofa (Manioc flour topping)

•            White or Brown Rice

Dessert: Pudim de Leite (Flan)

The dinner will serve 8 people and will be delivered to your home at a mutually agreed upon date and time.  Expires March 21, 2017.