This is a translation from the recipe in the following video (but I skipped the pirão): https://www.youtube.com/watch?v=FbgNY-Gc8uk This is not a traditional moqueca from Bahia or Espírito Santo, but it’s a remix of all the good parts from all of them and it’s my favorite recipe. Serves 6 **Ingredients: ** **For the moqueca ** Palm oil (or azeite de dendê if you have access to Brazilian groceries)- 10oz large shrimp (shell on, no head) 3lb salt water fish that isn’t too delicate (snapper or black sea bass are my favorites, in Brazil we use a type of shark) 2 red bell peppers (cut in rings) 2 yellow bell peppers (in rings) 3 medium onions, 2 in rings, 1 small dice 4 to 5 large tomatoes, well ripened 3 large waxy potatoes such as yukon gold or reds, cut in slabs up to 8 mix of spicy and non spicy peppers you like (I like jalapeño, habanero and shishito, when I don’t have access to Brazilian pimenta-de-cheiro and malagueta), please don’t skip Cilantro, a whole bunch or two.

NOTE: This is a translation from Padoca do Alex’s sourdough de Cacau, originally in Portuguese. Formula 🔗 Ingredient Quantity Baker’s percentage Bread flour 500g 100% Water 400g 80% 100% Cocoa 30g 6% Levain 125g 25% Chocolate chips 75g 15% Dried cranberries 75g 15% Salt 12g 2.4% Following the Tartine method, after the second Stretch-and-fold, fold in the chocolate and the cranberry.

This recipe is my interpretation of brazilian beans with some added smoke via peppers. I also add a bit more flavor than traditional brazilian beans via some extra veggies. I use an Instant Pot, so the instructions are for it, but refer to your pressure cooker manual for dried beans. Anyway, let’s go to the recipe! Note 1: my recipes usually have very little measurements (I rarely measure) and these are approximations.