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.