Chinsinsi cha ku Brazil
Moqueca ya capixaba yopangira kuchokera ku mphika wamadzi ndi utoto wa mafuta otentha (Moqueca capixaba)
Phunzirani kuphika moqueca ya Brazil ndi mphika watsopano, tomatoes, sitiroko, ndi mafuta a maolivi, wopangidwa mwamphindi mu mphika wa madzi kwa kununkhira kwaikulu.
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Zosakaniza
1 chipinda cha sitiroko cha mphika, chokonzedwa bwino
1 chipinda cha chives, chokonzedwa bwino
Mphereka yotsika ya chili, imayenda kapena kuika zotsatira pang'onopang'ono
3 ziphuphu za adyo, zinayimiridwa pambali
4 ziphuphu za tomatoes, zikhalidwe mu zigawo zingapo
Mafuta a soya kapena mafuta a mitengo, osachulukiranso
1 kilogram ya mphika wa mphika wa mphika (badejo, dento, robalo, papaterra, goura, boyfriend kapena xerne) wokhala ndi chitsulo chokhazikika komanso chatsopano
1 chiphika cha cibunya, chokonzedwa mu zigawo zingapo zopepuka
Mafuta a maolivi a extra virgin
Uruqum mu mphika seti, kupereka mtundu ndi kununkhira
1 chipinda cha chives, chokonzedwa bwino
Mphereka yotsika ya chili, imayenda kapena kuika zotsatira pang'onopang'ono
3 ziphuphu za adyo, zinayimiridwa pambali
4 ziphuphu za tomatoes, zikhalidwe mu zigawo zingapo
Mafuta a soya kapena mafuta a mitengo, osachulukiranso
1 kilogram ya mphika wa mphika wa mphika (badejo, dento, robalo, papaterra, goura, boyfriend kapena xerne) wokhala ndi chitsulo chokhazikika komanso chatsopano
1 chiphika cha cibunya, chokonzedwa mu zigawo zingapo zopepuka
Mafuta a maolivi a extra virgin
Uruqum mu mphika seti, kupereka mtundu ndi kununkhira
Komwe mungapeze zosakaniza
M'misika ya msika, betri la mphika, sitolo la zipatso komanso chitsulo cha zipatso za m’phika positions, kukonzekera zakudya zosiyanasiyana, kuphatikiza nyuzi za msika kapena sitolo zapadera.
Njira yokonzekera
- Clean the fish thoroughly, removing scales, guts, and cutting into approximately 5 cm thick pieces.
- Wash the fish in running water and let it rest on a plate with a light layer of weak salt for a few minutes.
- Crush the garlic, mix with onion slices, chopped coriander, green onions, and a pinch of salt until it forms a paste.
- In a clay pot, spread two spoons of soy oil and a spoon of extra virgin olive oil.
- Spread the seasoning paste on the bottom of the pot, spreading it well.
- Remove the fish pieces from the plate with salt and place them in the pot, turning to ensure they are well coated with the seasonings.
- Arrange the fish pieces so they do not cover each other.
- Top with tomato slices, onion, the remaining coriander, and green onions.
- Drizzle with a little olive oil and lemon juice to taste.
- Let rest for 20 to 60 minutes to allow flavors to meld.
- In a small saucepan, melt three spoons of oil with urucum powder until forming a reddish broth.
- Pour some of this broth over the moqueca during cooking.
- Cook over medium-high heat until it starts boiling, adjust salt and lemon to taste.
- Do not add water, cook with the lid open, checking the flavor and adjusting the salt as needed.
- Cook for 20 to 25 minutes, gently shaking the pot with a cloth to prevent sticking.
- When the fish is cooked and flavors are well combined, serve hot with white rice, pirão, and your preferred sauce.
Zowonera
Moqueca ya capixaba ndi mbale yomwe imachokera ku Espírito Santo, yotchuka chifukwa cha kununkhira kwake kovuta ndi mtundu wa msinkhu wosangalatsa. Imapangidwa ndi mphika wokhala ndi mphika watsopano, maluwa a utoto, ndi ufa wa mafuta a maolivi, ndipo imakonzedwa mwamphindi mu mphika wa madzi, kuonetsetsa kuti kununkhira ndikukhala mu phula. Ndikofunika kwa mabanja komanso zochitika zapadera, mbale iyi imachokera pa zinthu zophweka komanso njira zokhazikika za chikhalidwe kuti ipange phula lopambana komanso lofewa ndi kununkhira kokulirapo.
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