Tonight I made this delectable Brazilian moqueca (from a recipe in Leticia Moreinos Schwartz’s celebrated cookbook The Brazilian Kitchen). This was my second time cooking the chicken dish.
The stew calls for green plantains in place of tubers (such as potatoes or yuca, a common South American ingredient). That’s how I made the moqueca the first time and it was a hit with my family.
Today I didn’t have plátano handy, so I substituted a bunch of ripe bananas. I ended up with a milder, sweeter, oh-so-satisfying dish (though I may add a splash of sriracha next time to give it a bit of kick).
The recipe isn’t online, but here’s a similar one (using shrimp) on the author’s blog. I gather seafood moqueca is more common than the poultry kind.
Today's Joy of Tech comic!
