Talk:Moqueca
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The Bahian moqueca IS the best known
[edit]In the article is now stated that the more southern moqueca is the best known moqueca. This is highly questionable. Look at the article in the portuguese Wikipedia: http://pt.wikipedia.org/wiki/Moqueca —Preceding unsigned comment added by 201.81.226.242 (talk) 20:29, 24 February 2010 (UTC)
The moqueca is not only typical from the northeastern region. There is also variants like the Capixaba Moqueca that is typical from the southeastern region. The fish in this version is not cooked with either coconut milk or dende oil.
Moqueca is slow cooking fish with vegetables (normally tomatoes, onions and coriander leaves) in a way that no water is added.
- If you can find some verifiable source that says that, please feel free to add it to the article. It's a shame that it's so small. -Mysekurity [m!] 21:40, 12 May 2006 (UTC)
need time to translate!
[edit]The portuguese version of wikipedia has the recipes for several types of moqueca. The Capixaba Version that I mentioned early is reported in http://pt.wikipedia.org/wiki/Moqueca_capixaba . I still need time to translate it though! There is also a full unquestioned article on the moqueca itself.
- Try translation services if you'd like some help. Any addition to this article would be greatly appreciated. -Mysekurity [m!] 02:52, 23 May 2006 (UTC)
merged!
[edit]I took the material from Moqueca Capixaba and included it here. Tom-b 07:20, 29 August 2006 (UTC)
Eggs!
[edit]Why is the picture in the sidebar dominated by eggs when the article is about a fish stew and the mention of eggs is conspicuously absent? 79.66.204.76 (talk) 00:39, 14 August 2016 (UTC)
The sentence "Just like the word, which made 'make a wrap', the dish was gradually transformed, taking on the way of cooking in each place" doesn't make sense. — Preceding unsigned comment added by JMeggett (talk • contribs) 18:46, 20 February 2026 (UTC)