Moqueca is a dish that beautifully expresses the blend of cultures that shaped Brazil. Its origins trace back to Indigenous peoples, who wrapped fish in leaves – a method known as pokeka, from the Tupi word meaning ‘wrapped’. These fish were often slow-cooked over rustic grills called moquém, which inspired the name ‘moqueca’. When the Portuguese arrived, they brought their tradition of hearty stews (cozidos) with them, which merged with native ingredients and tropical fish. Later, African influences added depth and boldness, introducing dendê oil, coconut milk and chillies, especially in Bahia. Today, moqueca remains one of Brazil’s most cherished recipes, with the handcrafted clay pot as its signature element, no matter the version or region.
And then there’s pirão, the beloved sidekick: a thick, comforting gravy made from fish broth and cassava flour, stirred until smooth and creamy, that rounds out the dish with its earthy texture and deep flavour. Like moqueca, pirão has strong Indigenous roots.
