Moqueca is traditionally made by Afro-Brazilians in the state of Bahia. It's one of Brazil's spicier dishes. The original recipe uses dendê oil, a palm oil heavy in saturated fat. But dendê is difficult to source and is a very unhealthy fat. This lighter recipe retains the flavor but leaves out all the artery damage.
Wine Recommendation: "This is a delicate dish and I would recommend Champagne to complement it," says de Morais. "But it doesn't need to be vintage. The acidity and structure of most Champagnes will bring out the flavors of the vegetables in Moqueca. Champagne Gosset Brut Excellence would be a great choice."