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Saturday, October 11, 2008

Moqueca De Camaraoes

This is a dish I first learned how to make in Salvador in Brazil. It is usually made with shrimp, lobster or just fish. Apart from the main ingredients of the fish and shellfish and vegetables the overriding taste comes from the palm oil and the coconut milk. Cilantro adds the finishing touch to this great staple of Brazilian Cuisine.

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