'Get the recipe: https://nyti.ms/3x9jaHE Yewande Komolafe is at the kitchen studio showing us how to make moqueca, a rich seafood stew. Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. At the dish’s base is sautéed garlic, onion, tomatoes and sweet peppers, and a fresh chile adds heat that will linger gently. Coconut milk gives the stew body, and last but not least, red palm oil (azeite de dendê in Portuguese) acts as the glue that holds it all together. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).'
Tags: how to , kitchen , Cooking , Recipe , Recipes , how to cook fish , chile , how-to , portuguese , onion , lime , fish , new york times , tomatoes , garlic , brazilian food , seafood , stew , Cooks , NYT , coconut milk , Bahia , fish stew , how to cook seafood , afro-brazilian , seafood stew , nytimes , new york times cooking , nyt cooking , Moqueca , Yewande Komolafe , Brazilian Seafood Stew , sweet pepper , Red palm oil , azeite de dendê , farofa de pilão , how to make seafood stew , what is brazilian food , nyt yewande , nyt stew
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