I have just landed back home but have had an amazing trip to São Paulo - the food is very different, the ingredients are very different too.
They like their carbs from cassava, plantain, sweet potato and rice but I didn’t see many potatoes.
One of the dishes I think you guys would love is a classic fish stew called Moqueca. Here is a very quick recipe for you to try:
500g firm white fish fillet , no skin, cut into 2.5cm cubes (they usually use 3 different types of fish and prawns too)
1 tbsp lime juice
1/4 tsp salt
1 tbsp olive oil
1 1/2 tbsp coconut oil - they use a very specific palm oil for the colour
2 garlic cloves , minced
1 small onion , finely diced
1 chilli (optional)
1 red pepper sliced
1 tsp sugar
1 tbsp cumin seeds, crushed
1 tbsp paprika
1 tsp chilli powder
1/2 tsp salt
400ml coconut milk
400ml tinned tomatoes
1 cup fish stock / chicken stock
1 - 2 tbsp lime juice , plus more for serving
3 tbsp roughly chopped coriander
1. Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover and refrigerate for 20 minutes.
2. Heat the 1 tbsp oil in a large pan over a high heat. Add the fish and cook until just cooked through and light golden brown. Remove and set aside.
3. Heat 1 1/2 tbsp oil in the same pan. Add the garlic, onion (and chilli if using) and cook for 1 1/2 minutes or until the onion turns translucent.
4. Add the peppers and cook for 2 minutes.
5. Add the remaining Broth ingredients. Bring to a simmer, then turn it down and cook for 15 to 20 minutes until it thickens. Adjust salt and pepper to taste.
6. Return the fish to the broth to reheat - about 2 minutes.
7. Stir through lime juice.
Garnish with coriander and serve with rice.
Wanna give it a go?