Moqueca Capixaba
Stew
A seafood stew typical of Espírito Santo, Brazil, cooked in a clay pot with tomatoes, onions, garlic, cilantro, and annatto (urucum), and often served with rice and pirão (a type of manioc porridge).
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Where to find this amazing dish
Esquina da Onda
Rio de Janeiro
Arraial do Cabo, Brazil
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