Moqueca de Tomate
A Brief History of Moqueca
Originating from Brazil, Moqueca is a traditional stew that combines rich flavors with a variety of ingredients. It varies regionally, with the two most known versions being from Bahia and Espírito Santo. The Bahian Moqueca, known for its vibrant colors and flavors, traditionally includes palm oil and coconut milk, making it creamy and aromatic. On the other hand, the Moqueca from Espírito Santo often excludes these ingredients, using olive oil instead, resulting in a lighter dish. Moqueca de Tomate is a unique, vegetarian adaptation of this cultural staple, featuring the tomato as the star ingredient.
Ingredients
- Tomatoes - 1 kg, ripe and juicy
- Onions - 2 medium, finely chopped
- Bell Peppers - 1 red, 1 yellow, sliced into strips
- Garlic - 3 cloves, minced
- Coconut Milk - 400 ml, preferably fresh or full-fat
- Olive Oil - 3 tablespoons
- Cilantro - a handful, chopped
- Lime - 1, juiced
- Sea Salt - to taste
- Black Pepper - freshly ground, to taste
- Paprika - 1 teaspoon
- Turmeric - 1 teaspoon
- Rice - for serving
Preparation
Before diving into the cooking process, ensure that all ingredients are prepped and ready for use. Begin by washing and slicing the tomatoes into thick wedges. Chop the onions finely and slice the bell peppers. Mince the garlic, and have your cilantro and lime ready.
Cooking Process
Sautéing the Base
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions turn translucent, releasing their natural sweetness. This should take about 5 minutes.
Building the Flavor
Add the sliced bell peppers and sauté for another 2 minutes, letting them soften slightly. Stir in the paprika and turmeric, allowing the spices to toast lightly in the oil, enhancing their aroma and flavor.
Simmering the Moqueca
Add the tomato wedges to the pot, followed by the coconut milk. Stir to combine, ensuring that the tomato wedges are covered in the liquid. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, covering the pot partially.
Continue to simmer for approximately 20 minutes or until the tomatoes are tender and have melded into the creamy sauce. Refer to a cooking timer to ensure perfect timing.
Final Touches
Once the tomatoes are cooked through, turn off the heat and add the chopped cilantro, and squeeze in the juice of one lime. Stir to incorporate these fresh elements.
Serving Suggestions
Moqueca de Tomate is best served hot over a bed of fluffy cooked rice, which helps absorb the rich, fragrant sauce. This dish pairs wonderfully with a simple green salad or some crusty bread on the side to make the meal even more satisfying.
Enjoying Your Meal
Relish the balance of flavors in every bite, from the creamy coconut milk to the fragrant cilantro and tangy lime juice. This vegetarian version of Moqueca offers a wholesome and fulfilling meal that pays homage to its Brazilian roots while catering to modern dietary preferences. Enjoy your Moqueca de Tomate in good company and savor the cultural culinary experience it offers.