Comments on: Knack South American Cooking: Bahian Coconut Fish Stew (Brazil)

By: Spicy: South American Style « Eat Wine

Spicy: South American Style « Eat Wine — Mon, 18 Jul 2011 20:01:31 +0000

[…] and dende (palm) oil to place down its fiery nature in dishes like Bahian Coconut Fish Stew, or moqueca. Be sure to use sparingly. A little goes a long […]

By: Gardenia: Montevideo’s Foodie Spot « Eat Wine

Gardenia: Montevideo’s Foodie Spot « Eat Wine — Wed, 06 Jul 2011 19:34:15 +0000

[…] I savored one of my favorite Brazilian dishes ever, moqueca, a rich coconut sauce made with a touch of nutty dende (palm) oil with fish, shrimp, and seafood […]

By: Liz Caskey

Liz Caskey — Mon, 18 Oct 2010 18:43:08 +0000

It is sooo tasty. Add the dende little by little. It is powerful stuff and I think you have to taste as you go since all those oils are still artisan-made. I also have several other recipes using the oil in the book (whose names I cannot remember because I had to translate them to English (vatapa, bobo de camarao). I remember one chef telling me that each tablespoon takes an hour off your life (coronary blockage). But then again, we all love foie gras…

By: Ivy Manning

Ivy Manning — Mon, 18 Oct 2010 18:32:04 +0000

Oh Liz,

This looks delicious! I have a jar of dende oil, no idea why, so as soon as we’re done with this epic kitchen remodel, this is going to get made. Yum. Thanks for the recipe!