The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

Get the recipe: 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.
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All the food that’s fit to eat (yes, it’s an official New York Times production).

[@emanuellyronzul]

so here in brazil it is also very common for us to add plantain in large pieces to the sauce along with the seafood

[@MrAchilles113]

ripe or green plantain?

[@emanuellyronzul]

@@MrAchilles113 green plantain, it's amazing!

[@Bonbon-C]

Thanks for the tip I'm gonna make this today for my fam! 😀

[@Luis_Domingos]

You should definitely make these segments longer, I would listen to Yewande talking about the inspiration behind the dish and the cooking process for a lot longer 🙌🏻🙌🏻🙌🏻

[@majoroldladyakamom6948]

Right?

[@mitchm81495]

Yeah they always cut down the videos of POC quite a bit

[@wallacegentry4085]

Agreed, a gorgeous woman cooking a succulent seafood dish to perfection with history to add, has my full attention for days.

[@ugtcm]

i never knew about the presence of brazilian food in nigeria, nor about the similarities between the two, this was a really great video. Amei!

[@mrsprs1375]

is this lady Brazilian ?

[@tiziay]

Its the presence of Africa in Brazilian food, Carribran food, African American food. African were the cooks in the environnements they were forced to be as Slaves. Your interest is appreciated

[@sunnya4310]

In Nigeria, we even have a version of farofa called garri. Brazil gave Nigeria cassava and Nigeria gave Brazil dende. The influence is mutual.

[@BgnrMdl1]

There was a back migration of Africans enslaved in Brazil to Nigeria in the 1800s there are still Nigerians who identify as Brazilian to this day. They are a powerful population in Lagos.

[@Nghilifa]

Some Africans who were previously enslaved in Brazil backmigrated to West Africa in the 1800s, they brought with them some of their own traditions as well as tubers such as Cassava (which is why it's in widespread use in West Africa) etc.

[@Odisseu_AOE]

We call this palm oil in Brazil as Dendê Oil (Óleo de Dendê).

[@lasmibelmar7330]

this bring me incredible joy, as this is one of the main dishes from Bahia. A part of Brasil that is quite neglected but prideful of its culture of mixed arican heritage. This being showcased on NYT means the world, thank you.

[@treasureobasuyi894]

Desculpo para perguntando isto mas Bahia ainda é negligenciado hoje?

[@BuenoComex]

​@@treasureobasuyi894um ano depois.mas respondo: não! Nos últimos dez anos o estado tem sido um dos paraísos de se viver,sou baiano e vivi em são paulo e em BH tb, e foi mto pior, depois morei em Salvador e hj moro em ilhéus, te garanto que salvador não deve nada a SP ou RJ e BH em termos de serviços e facilidades,o metrô de Salvador msm. É infinitamente melhor e mais organizado que o de SP..fora que vc tlvz não tenha a média salarial do sudeste. Mas os preços são menores tb, sugiro se puder.. experimentar se puder, viver um ano ou uns meses no estado! Vc vai curtir a experiência 😊

[@ReclinedPhysicist]

More recipes from Yewande please

[@tqoliver]

I-AM-HERE-FOR-THIS!!! YES!! It looks so good. I'll be making this soon!

[@MissJeje]

Yeah.. me too i like seafood👍

[@kidzdoc]

I just made Moqueca Baiana for dinner, using a combination of this recipe and one that a Brasilian friend gave to me last year. I mostly followed this recipe, but I took one tip from my friend, as she recommended thickening the stew by removing 1/2 cup prior to adding the seafood, adding 1-2 tsp of corn starch to it, mixing it well with a fork, and adding it back to the stew. This gave the stew the thickness I was looking for, without compromising its taste. This is a great seafood stew, and I'll make Moqueca Baiana regularly from now on.

[@Barradojucu]

There is a type of moqueca common in the state of Espírito Santo called moqueca capixaba. Olive oil is used instead of palm oil and no coconut milk is used. Also, the dish used is not fillets, but bone-in pieces called postas in Portuguese. In addition it is not usually served with farofa, but purée made from manioc called pirão. It is cooked and served in a clay pot.

[@Vera-kh8zj]

Yes. Moqueca, só capixaba. O resto é peixada.

[@guilhermesavoya2366]

@@Vera-kh8zj Nada. Moqueca sem dendê e leite de coco é caldo de peixe kkk. Sério. O que que a "moqueca" capixaba tem de único e característico??

[@AlineTotal]

This is not moqueca, that is a very specific kind of fish stew. What you guys cook in ES is the common fish stew that all the world cook. And yes, in moqueca we use bone-in pieces or fillets.

[@Barradojucu]

@@AlineTotal of course it’s moqueca. Neither Bahia nor Espírito Santo hold exclusive claims to it.

[@pedrourbano501]

​@@BarradojucuThat's right, both are moquecas, they're just different types. Such a stupid ass fight.

[@spinderola]

What a lovely, calming presence she has

[@liliantavares1271]

Hooray!!! Rumor has it moqueca is the best dish in the world. In Brazil we make it on any special occasion because it just makes us feel super happy. My family adds a little bit of white wine to deglaze the vegetables as a secret ingredient, it makes it extra delicious! Also, you would tipically add a little bit of green bellpeppers as well, which adds complexity and makes it more colorful. Using red onions instead of white also makes it more fun and colorful, if sometimes you’re in the mood for it. Thanks NY Times for sharing this jewel! Seeing brazilian food being shared here is great.

[@cookingwiththehaitiantwist]

I am intrigued by Brazilian cuisine. It’s so rich and beautiful.

[@sylshark1]

it's rich in taste, techniques and highly influenced by african cuisine (specially nigerian and angolan), mediterranean and originary people (the territory has more than 200 idigenous nations with each one had your own culture) :)

[@jennandcherries]

You can intensify the flavours by taking the heads and skins of the prawns and making a fumet with it, we do this in Spain when we make paella and other fish dishes and the fumet is the best “fish stock” ever 🤩

[@geovannacampos6794]

my grandma always puts some ginger on these dishes alongside garlic and onion and it's wonderful. some less common versions of moqueca but really easy to make are egg moqueca - just crack a few eggs on the sauce and let them cook, looks a bit like shakshuka - and raw cashew nut with codfish or some other fish as main ingredient. moqueca is a very festive dish for me, in bahia red palm oil dishes are very common during eastertime and the smell alone brings me happy memories.

[@grainofsalt2113]

I'm interested in the anthropological tidbits she throws in.

[@ralphmarbaniang]

I really appreciate what she said about food and the stories that can be associated with it. It's something that resonates a lot with indigenous peoples...

[@saraatppkdotpt8140]

I know and love moqueca! It's simple but delicious 😋

[@ZEEBOFAN]

How great!!! Nice to see one of the most iconic Brazilian dishes in here!!!! There some differences in the process compared to how we do it here of course, but all of the essence is there, the palm oil, coconut milk, onions, tomatoes and bell peppers!! In Brasil we usually make our own coconut milk (well, I guess in Nigeria too!), the stew is usually cooked in a deep clay pot (it takes fairly longer to cook the vegetables), the vegetables are all cut in big circular slices and they are not really stirred around. Another very important side is CILANTRO!!! A SHIT TON OF IT!!!!! HAHA. Fun fact: plant based versions are common and they are 80% of the time made with plantains in place of the seafood, it is super super delicious! Some people substitute with mushrooms too :)

[@VictoryDanDukor]

Green plantains or yellow plantains?

[@ZEEBOFAN]

@@VictoryDanDukor yellow!!! Could be green too! The only important detail is not to get too dark ones to avoid overcooking. Most commonly, very yellow, kinda ripe

[@VictoryDanDukor]

@@ZEEBOFAN sounds delicious! i may try it with some plantains then!

[@toddkitchens5703]

what a beautiful dish! I've never ever even thought about cooking a brazilian dish until I watched you make it look so easy! Thank you for sharing this recipe and the history!

[@doucelait1]

One of my most favorite dishes

[@robmbailey]

BEST MOQUECA VIDEO OF THE 100 I WATCHED ❤️

[@charisse.c]

I made this recipe last Monday. Very simple and delicious!

[@walmirsantana3116]

I am from Bahia and happy to see our food history

[@Realdavidart]

I just made it tonite... WOW. It was bright and refreshing in a way that was so different from bouillabaisse or a curry. Thank you for sharing.

[@NaturalLilly]

Oh.my.word. I just made this for lunch and the whole fam agrees, this is now in our top 5 favorite home meals cooked during pandemic lockdown. Well done!

[@everaldin0]

A beautiful Moqueca! Me deu água na boca!

[@jmw271]

Looks amazing! Definitely want to try this.

[@moix5799]

Those prawns were huge!!! Yummy 😋

[@flickchic238]

Love this! I plan to make it soon

[@clebertonalves2161]

🇧🇷 Simplesmente Espetacular!! Comida Brasileira , Mineira é simplesmente espetacular!!!

[@robkarpinski3906]

I love moqueca in all its forms especially com banana da terra(plantains) the absolute essential for me is the dende that flavor can not be substituted enjoyed this video a lot

[@Bee-ol1xr]

so happy to see a Brazilian dish in here 💙 it's really hard to find in foreign channels

[@raindrops1942]

Beautiful story time while cooking. Would love to see more cooking videos from her.

[@jepolch]

That looks so amazing! I have to make it. Thanks!

[@antonboludo8886]

Parece ótimo!

[@H312l1na]

Love it!!! So chill!!!!!

[@Rasprogress]

Anything from Bahia is heavily influenced by Yoruba cuisine. Although Angolan, the recipe u made is similar to Imoyo stew, obe eja tutu/obe ata stew. Gaari goes well with anything. Nice video all the same.

[@mikapooh3329]

Yewande Komolafe - Thanks for sharing the informative Black History lesson & lovely Moqueca recipe! I love how various cultures around the world all have a dish with reduced Coconut milk. Guyanese have Metemgee. Jamaicans have Run Dung. Indonesians have Rendang 💜😃

[@sharonchen3706]

Great recipe! I made this dish and it's amazing!!

[@williamryan2067]

Very nice Yewande! As a gringo foodie living in Brasil for 24 years, I mastered this dish long ago. You nailed it. I typically use only prawns, and like to remove the heads and shells. Brazilians don't like to eat with their hands, and removing the shells with a knife and fork when cooked can be challenging. Anyway, parabêns!

[@CookLikeaBrazilian]

Yes, good point! 😂

[@jepolch]

I made it today and it was great. I used tilapia instead of cod. It's very sturdy and doesn't fall apart while cooking.

[@gitanjalibanik4542]

Such an amazing recipe.

[@BrazilianLivingAbroad]

She's amazingly calm and her voice is captivating. I like the way she explains the cultural background of the dish! Please bring more videos with Yewande.

[@moderatecanuck]

I ate that once with forbidden rice and fell in love. Wished I could eat it again

[@vitorsilveirafigueiredo4306]

I am really happy seeing this dish in such a famous channel. I’m part bahiano and i grew up eating a lot of moqueca made by my grandma and my aunt. This is a very faithful recipe but it still manages to have some fun’s twists. i never thought of making a deep, rich sauce, for example. Traditionally, it is cocked with a lid on, to accumulate juices of the vegetables and the seafood. Some of that broth is then separated and thickened with mandioca flour, typically add a little more pepper for spiciness and dress it up with some cilantro. That’s whats called pirão and it is a really delicious side to eat with moqueca. I will def try this technique you suggested of making it thicker and more concentrated! Again, very nice video! Moqueca is underrated! :)

[@MytempusIC]

Wow ❤️

[@nicholasdomitraschuk1689]

OMG. I NEED THIS.

[@MoonLightOnWater1]

Zowie! This looks amazing

[@AnthonyBanksCountertenor]

She’s gorgeous

[@VettsClass]

Love the historical story 🇳🇬 and 🇧🇷

[@christinar8419]

Yewande needs longer videos! This looks delicious and she has an amazing presence.

[@davidgeorge4944]

Great video!

[@talljib]

Looks good

[@xyzpdq1122]

“I’m using halibut and large prawns because the Times gave me a big budget” 😜

[@Mystr438]

No, but because the biggest prawn caught are from Nigeria, research on it.

[@MrPatricklovelace]

are there tips for finding sustainably sourced palm oil? i know that it can have a large environmental impact and it’s not always clear where it comes from

[@AuntieSenSen]

The Nutiva brand.

[@akindele13]

Go to your local African grocery store.

[@Lafemmefutile]

There is no sustainable palm oil - the same way there is no sustainable wheat or olive oil. The West has been done cutting all their forest to establish their agriculture and they are boring developing nations when they want to do the same.

[@TheWendable]

Great comment. I wont use palm oil, I never have and never will.

[@TerraTopics]

Yep! 💓💓🙂🙂

[@michaelfairbairn4283]

Wow, that looks so delicious - and not complicated! I think I'm going to try it. Now I just need to figure out where to buy red palm oil...

[@blacktorch3268]

Dende is usually added last. In Bahia, the steps are different. Olive oil is used to cook the vegetable and fish with coconut milk.

[@anacasink]

I am Brazilian and I appreciate this version that is easier than the traditional one(the vegetables are layered). I just think you used a ton of red palm oil that can cause some belly ache and has a lot of saturated fat.

[@TheWendable]

..and it causes massive deforestation too.

[@l.n963]

Palm oil is healthy palm kernel oil(which is unhealthy and the cause of massive deforestation because it is exported to the west) is massively used in the good industry and is made from the seed not the flesh of the palm fruit. the red palm oil is not the same thing

[@luiysia]

i really wanna try this with the farofa😍🧐

[@MsCafecito]

Loved the recipe and Yewanda’s presentation. (25 haters didn’t like when she mentioned slavery.)

[@dapurselvi917]

Seafood 👍👍👍

[@AlineTotal]

This looks very tasteful and the ingredients are the same (except we opt for fish with bone-in pieces), but we cook moqueca baiana in a different process. Anyway, this recipe looks good.

[@yinkadavies8403]

I agree completely Could I ask what we would have called it in Lagos...

[@maryalove5534]

(: Thank You ... !!!!! ... ☺

[@ugtcm]

i love the recipe but one of the main "rules" of moqueca baiana is that once you set everything in the pot, you cant mix it until its done

[@CookLikeaBrazilian]

Exactly!

[@iBornReadyi]

Anyone know where I can find this cast iron pan?

[@nana-santos]

🥰

[@johnlove5347]

Great job Lady! 👏😊

[@kb2023]

I'm so glad NYT cookig decided to include the names of black and non-white chefs in the title.

[@dennisnelson8207]

Looks delicious,wonder how much deforestation has occurred for this red palm oil,how much destruction to rain forest.

[@TheWendable]

It would have been good if she addressed this issue and offered alternatives 😔

[@Sadenaike1]

Not all palm oil is unsustainable in nigeria there palm oil has been grown for hundreds of years there is no need to apologise for using responsibly grown palm oil.

[@jiquepfister1640]

Can you make this.. say for the week? Will it keep in the fridge or the freezer?

[@grainofsalt2113]

seafood doesn't do well if you cook it and the freeze it...the texture becomes mealy and unpleasent

[@ReclinedPhysicist]

I have made paella and it stores very well the refrigerator. Typically make a big batch of it and then eat it over the next three or four days. I think this stew would do just as well

[@majoroldladyakamom6948]

No freezer. Fridge for 2-3 days max.

[@christopherrobbins7754]

Do the shrimp poop veins adds bad flavor? Seems like a lot of work for something you won’t see until in a stew. Thanks for the video!

[@LiveGoodTheHealthyFoodLover]

Sua receita está maravilhosa! Parabéns 👏👏👏 parece muito gostosa 😋😋😋😋❤️❤️❤️

[@quincyquincy4764]

Ma'am you are an artist! Shout-out to the ancestors.

[@TheWendable]

Ma'am 🤣

[@suratiivey9142]

Looks fantastic love, but the main areas the red palm oil in harvested from is Indonesia, where the orangutans are hurt to get to their habitat. Is there a substitute ?

[@bluezy710]

Use olive oil. She's making a version that's specific to 1 state in the entire country. Look up Moqueca Capixaba. That's how most Brazilians do it. No palm oil.

[@PozoBlue]

very interesting recipe and history. Had NO idea brazilian food was being taken to Nigeria as people went back. How wonderful! As a tiny suggestion, could something be tweaked with the sound? The sss sound the presenter makes comes off very loudly and acute in the audio, almost hurts my ears. Was that just me? I lowered the volume considerably but still very acute. so weird

[@thelastneanderthal3171]

Red palm oil is king. Can’t really get an authentic taste on the moqueca without “azeite de dendê” (palm oil)

[@bluezy710]

Can't get an authentic "moqueca baiana" without dendê. Everywhere else in the country, we use olive oil instead.

[@nicolekraft175]

Does anyone know is this similar to the portugese cataplana?

[@bluezy710]

There are 2 ways to make it. The one she's making is similar to the Northeast version (Moqueca Baiana), which has more of an African influence and it's spicier and it's mainly eaten in a state called Bahia. However, the most common version consumed in the country is the Southeast version called Moqueca Capixaba from a state called Espírito Santo. It doesn't take the chili pepper and olive oil is used instead of palm oil. Most Brazilians eat moqueca but very few know or care about its history. It's just a dish for most of us. And the only people who use food in Brazil to offer to gods are people who practice African magic in Brazil, which is a practice looked down upon by most in the country. NYT just likes to glorify things a little too much for the agendas they push.

[@NightOwl_30]

I dont like seafood so I usually go for a plantain moqueca at restaurants.

[@samanthaa.6055]

I've made this. But never this recipe

[@heathergarvey8157]

Wonderful. Where do you buy red palm oil?

[@hfo1947]

Caribbean or African stores

[@sunnya4310]

You can also order it online

[@TheWendable]

Please don’t buy it. Red palm oil causes massive deforestation, google the effect its having on the environment and wild life and please substitute it for something else.

[@Sadenaike1]

@@TheWendable palm tree are naturally occurring and has been farmed for hundred of year it’s irresponsible planting is by farmer clearing native forest to grow palm 90% of the use of palm oil is by multinational and industrial use . The direct oil consumption is small in comparison . If you want to reduce deforestation talk to the multinational that use it for soap, lubrication additives skin care products and cosmetics

[@vicbanks9079]

Having lived and worked in Brazil I have to tell you that this is a departure on their traditional dish using local ingredients. Halibut is not a tropical fish...it's an elegant animal in its own right deserving of spotlighted preparations. Local fishes do best: dourado do mar (mahi mahi), namorado/boyfriend fish, even cod will be sensational along with native medium/large shrimp, maybe squid too. Missing is a fish/chicken/vegetable broth that really sends the dish up a notch to a Brazilian bouillabaisse melded with coconut milk. Last, the use of dende/palm oil is a really destructive practice that displaces tropical forest, and key wildlife habitats. A knob of butter with paprika and shake of cayenne will happily marry flavors. It's prato maravilhosa!

[@sheanelson4769]

I love that Her Grandmother used to make it for her in Africa....The Roots of Africa flavor every delicious dish.. Variations are expected...

[@arshbehal6312]

God! She is so beautiful.

[@TheWendable]

Shes not here to be judged on how good looking she is. What a sexist comment 🤦🏻‍♀️

[@marcosviniciuscosta8339]

Faltou o pirão

[@calk515]

1. Thank you for keep the shrimp heads. There is no sense to quit it, since the flavor is concentrated there. 2. I will try today with rock fish as well,

[@Nunya144]

So you leave the shell on so people have to fight for their food?

[@Ken-vl4wk]

I am Brazilian and I have never tried moqueca

[@jenniferblakely-hosid9807]

What brand of red palm oil are you using? I can’t seem to find it that thick?

[@maryalove5534]

(: You can use "Olive Oil" ... ☺ (: Not everyone likes "Palm Oil" ... ☺

[@jenniferblakely-hosid9807]

But I’m looking for That Authentic Flavor....

[@maryalove5534]

@@jenniferblakely-hosid9807 (: I know, we always try to get the Recipe to be exact, but you really don't have to because I think that Oil is used more in one region, and maybe a few others, so a "Moqueca" is not strictly made with "Palm Oil"!!!!! If you can't find it, you can still enjoy the Dish really well, and "Olive Oil" is a very healthy Oil to use!!!!! ... ☺ (: Enjoy The Dish!!!!! ... 🍲☺

[@Mysasser1]

Order it on Amazon. They have everything on there.

[@maryalove5534]

@@Mysasser1 (: They have been "out of stock" on some things!!!!!

[@CookLikeaBrazilian]

This looks good, but it’s not the moqueca from Brazil. If you really want to make moqueca in the Brazilian way, you have to make kinda like a bed with your veggies and put the fish on top of it. Then you put the coconut milk and cover the pan and let it cook. Everything has to cook together. You don’t want the sauce to reduce before putting the fish because the sauce will cook and give flavor to the fish. And you want the sauce to cover your rice, so it can’t be ticker. Once you put everything in the pan, you don’t move it until it’s done. 😂

[@e.n.4706]

The palm oil in Brazil is not in a paste form. 3 tbsp sounds waaay too much for the amound of food.

[@bluezy710]

Right!

[@Dontmakemereregister]

My wife really likes your earrings

[@thiagoplinio14]

It is so amazing to see our cuisine on the NYT 🥰✨ I’m proud to be Brazilian, and worried bout our “president” destroying the country.

[@SaymonNascimento]

the best fish for moqueca isn't even a fish: stingray. you all follow her recipe (it's quite on point) but try stingray instead of fish.

[@bluezy710]

Never tried that one. Will definitely try!

[@mskkiikkiii]

"I like panic when i run out of coconut milk" same

[@lizlemon3698]

As beautiful and delicate and delicious as this stew looks (and I bet it’s full on BUSSIN)…I can’t get over leaving the shells, head, and tails on the shrimp. It just feels so impractical to eat! Picking at it and getting the bright red sauce all over your fingers…I mean, I’m sure it tastes better because of it but it would annoy me a little. I probably sound weird about this though, I’m sure most people aren’t as finicky with their food and can enjoy the meal and experience as it is.

[@jgonzalez372]

Hi Dear in my Country in the Pacific Cost of Ecuador with Called "ENCOCADO" FISH & SEAFOOD DISHES WITH COCONUT MILK 🥰🙋🏽‍♀️😘🌹🌹🌹🌹🦐🦞🦀🦑

[@fabiooliverira1]

Colocou muito sal, fora do Brasil o povo pesa a mão no sal.

[@l.n963]

brasileiro talbem pesa no sal pra caramba , ñ é por atoa q tantos brasileiros sofrem de hipertensão e tambem mtas gorduras saturadas e trans

[@MALIK-sx2qq]

Moqueca is not allowed in class ..... give it all to me NOW!!!

[@TheWendable]

Huh?