Thursday, August 29, 2019

moqueca: two-thirds made

Good God, the moqueca I just made smells and tastes amazing. I've prepped the stew about two-thirds of the way through because I don't plan to add seafood until late Friday morning, right before I take the stew to the office for my birthday luncheon. I'm letting it cool down right now; once it's cool, I'll add the cilantro, which will stay relatively fresh until I heat the stew up to put in the seafood. Upon reheating, the cilantro will activate and infuse the stew, and all will be awesome.

Everything is proceeding as I have foreseen.


John Mac said...

I'm not sure what language that is, but it sounds delicious!

Kevin Kim said...

The dish is Brazilian, and the term is from Brazilian Portuguese. You can type "moqueca" into my blog's search window to learn more and to see a pic or two.