Name: Brazilian Moqueca With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: The Americas
Ingredients: 15 ml / 1 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 medium tomatoes, diced; 411 ml / 14 oz coconut milk; 15 ml / 1 tbsp tomato paste; 5 ml / 1 tsp paprika; 5 ml / 1 tsp cumin; 5 ml / 1 tsp turmeric; 5 ml / 1 tsp salt; 2.5 ml / 0.5 tsp black pepper; 240 ml / 1 cup vegetable broth; 1 cup fresh cilantro, chopped; 1 lime, juiced; 2 cups spinach or kale

Brazilian Moqueca With Coconut Milk

Moqueca, Moqueca De Vegetais, Brazilian Fish Stew (Vegetarian)

The essentials, at a glance

The Americas Dinner Lunch Main Course Dairy-FreeGluten-Free

This is a fragrant and creamy Brazilian stew featuring a rich coconut milk base. It balances the sweetness of bell peppers with earthy spices and a bright citrus finish. A comforting plant-based take on a coastal classic.

ProteinProtein 8.0g

FatFat 22.0g

CarbsCarbs 24.0g

Above values do not change with any serving size changes you make below

Centuries of Flavour: A Regional Story

Yumpedia: Brazil

Brazilian Moqueca With Coconut Milk history

Moqueca is a traditional Brazilian stew that reflects the diverse cultural heritage of the country. Its origins are a fusion of indigenous Brazilian techniques, Portuguese influence, and African culinary traditions. The dish is most famously associated with the coastal regions of Bahia and Espírito Santo, where the availability of fresh seafood and coconut palms shaped the local diet.

In Bahia, the Moqueca Baiana is distinguished by the use of dende oil, a vibrant red palm oil brought over by enslaved Africans, and coconut milk, which provides a creamy, rich texture. In contrast, the Moqueca Capixaba from Espírito Santo typically omits the palm oil and coconut milk, focusing more on the natural flavours of the fish and vegetables.

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