Moqueca capixaba
E1000515
Moqueca capixaba is a traditional Brazilian fish stew from the state of Espírito Santo, typically prepared without palm oil and featuring a lighter broth seasoned with herbs, tomatoes, and annatto.
Statements (41)
| Predicate | Object |
|---|---|
| instanceOf |
Brazilian dish
ⓘ
fish stew ⓘ |
| associatedWith | coastal cuisine of Espírito Santo ⓘ |
| cookingMethod | stewing ⓘ |
| countryOfOrigin | Brazil ⓘ |
| course | main course ⓘ |
| culinaryTradition | Capixaba cuisine ⓘ |
| culturalSignificance | symbol of Espírito Santo gastronomy ⓘ |
| differsFrom | Moqueca baiana by not using palm oil ⓘ |
| etymologyRelatedTo | moqueca ⓘ |
| hasCharacteristic |
annatto-colored broth
ⓘ
herb-seasoned broth ⓘ lighter broth ⓘ tomato-based broth ⓘ |
| mainIngredient |
fish
ⓘ
seafood ⓘ |
| nameRefersTo | people from Espírito Santo (capixabas) ⓘ |
| regionOfOrigin | Espírito Santo ⓘ |
| seasoningStyle |
citrus marinade
ⓘ
fresh herbs ⓘ |
| servedWith |
farofa
ⓘ
pirão ⓘ white rice ⓘ |
| similarTo | Moqueca baiana NERFINISHED ⓘ |
| traditionalCookware | clay pot ⓘ |
| typicallyExcludesIngredient | palm oil GENERATED ⓘ |
| typicallyServed | hot ⓘ |
| usesIngredient |
annatto
ⓘ
bell pepper ⓘ black pepper ⓘ chili pepper ⓘ coriander ⓘ fish stock ⓘ garlic ⓘ lime juice ⓘ olive oil ⓘ onion ⓘ parsley ⓘ salt ⓘ spring onion ⓘ tomato ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.