A Painted mojica It is a traditional dish of Mato Grosso cuisine, particularly popular in the Pantanal region. Therefore, it reflects the combination of fish painted with cassava, the basis of the recipe. So look at how to prepare it.
What is painted by Mojica de?
It is a typical dish of Mato Grosso’s cuisine, especially popular in the regions of Pantanal and Coiabá.
It is a creamy stew made with painted fish, a freshwater fish from the Paraná river basin, prepared with cassava, regional spices and, moreover, other ingredients that give a unique and characteristic flavor to the dish.
Its preparation dates back to indigenous traditions and is one of the most representative recipes of Mato Grosso cuisine.
Main ingredients of revenue
A Painted mojica It has a unique combination of fresh and tasty ingredients. Therefore, the main ingredients that make up this dish are:
Painting
The fish used in the recipe is painted, present in the rivers of the Pantanal region. Therefore, with firm meat and delicate flavor, the painting is ideal for stews, as it absorbs spices well and becomes juicy during cooking.
Manioc
Manioca, also known as cassava or cassava, is one of the fundamental ingredients of the recipe. Therefore, it is cooked together with the fish, giving creaminess to the plate and a terrible flavor, which balances the softness of the fish
Tomato, onion and garlic
These ingredients are essential for the jumps that act as a base for Mojica. Therefore, the tomato adds acidity, while the onion and garlic offer a deep and aromatic flavor.
Pepper
Usually red or green, it brings a touch of sweetness and vibrant color to the dish, completing the other flavors.
Coriander and chives
These fresh spices give them flavor and freshness based on herbs to the dish, which is used with these spices in the finish.
Oil or olive oil
Used to brown the spices and start cooking, oil or olive oil also contributes to the soft consistency of the dish.
The recipe is simple, but rich in flavor and reflects the tradition of a cuisine that respects the local ingredients and the cultural influences of the region.
How to prepare traditional painted mojica?
To prepare the traditional version, simply collect the fresh ingredients and follow a step by step that guarantees a juicy and aromatic result.
The recipe is ideal for those who want to taste Mato Grosso’s rich cuisine, with typical ingredients of the region.
Necessary ingredients
To prepare Mojica, you will need the following ingredients:
- 1 kg of painting (it can be in places or fillet);
- 500 g of cassava (cut into large pieces);
- 2 chopped tomatoes;
- 1 minced medium onion;
- 3 chopped cloves of garlic;
- 1 chopped green chilli pepper;
- 1 branch of chopped fresh coriander;
- 1 branch of chopped green onions;
- 2 tablespoons of olive oil or oil;
- 1 bay leaf;
- salt and black pepper to taste;
- Water (sufficient to cover the ingredients during cooking);
- 1 tablespoon of vinegar (optional, for marine fish).
Way of preparo step by step
Now that you have all the ingredients, follow this step by step to prepare Mojica.
Prepare fish
If you are using painted steaks, remove pimples and cut the fish into pieces of about 5 cm. However, if it is a fillet, cut into medium stripes.
To intensify the taste, season the fish with a little salt, black pepper and vinegar (optional). So leave marine for about 15 minutes to absorb spices well.
Cooking Manioca
In a separated pan, place the cassoca cut into large pieces. Then cover with water and bring over medium heat until the cassava is soft (about 20 minutes). Then drain and set aside.
After the cassava it cools slightly, remove the central fibers and cut it into smaller pieces or crush a little, depending on the preference for the most rustic or creamy plots.
Raise spices
In a large pan, add the olive oil and heat over medium heat. Fry the onion and garlic until golden and fragrant.
Add the chopped peppers and tomatoes. Then, brown for a few more minutes, until the tomatoes leave a lot of liquid and form a tasty sauce.
Add the sheet bayCoriander and chopped chives. Then season the salt and black pepper to taste. Let it cook for another 5 minutes, stirring occasionally.
Finish the plate
Put the expert fish in the pan, together with tomato sauce and peppers. In this way, it mixes gently so that the fish is widely involved in spices. Then add the cooked manoca and mix again.
Add enough water to cover the ingredients in the pan. Then let it boil and cook for about 20 minutes until the fish is completely cooked and the cassava is well integrated with the sauce.
Check the flavor and, if necessary, regulates the seasoning. Serve hot, decorated with more chives and fresh coriander.
What are the regional variations of Pintado Mojica?
A Painted mojica It is a traditional dish that can be found in different versions, depending on the region.
In Mato Grosso, for example, each city or family can have its own recipe, with variations of seasoning and ingredients, which makes the dish even more interesting and diversified.
Mojica in Cuiabana
It is one of the best known variations in the dish, especially in the city of Coiabá, the capital of Mato Grosso. Therefore, in this version, the painted fish is cooked with typical condiments of the region, such as coriander, garlic, peppers and tomatoes.
The big differential of this recipe is the use of white rice in the finish, mixed with the Mojica broth, creating an even more creamy and tasty consistency.
In addition, the Mojica sauce of Cuiabana tends to be thicker and the cassava is cooked longer until it crumbles and completely incorporates into the broth, making it more dense and tasty.
Mojica painted with coconut milk
In some variants, the use of coconut milk is common, which brings a more fluid flavor and extra creaminess to the dish.
Coconut milk is perfectly harmonized with the delicate flavor of the fish and, even more, helps to soften strong spices, such as the cayenna and coriander, common in other versions of the recipe.
This version can also bring a pinch of saffron or turmeric, giving the plate a golden color and a slightly spicy and sweet flavor.
Mojica de Pintado with pepper and tomato
It is a simpler but equally delicious variation. Therefore, peppers and tomatoes are the main ingredients that give flavor and color to the sauce, making it cooler and slightly sweet.
This version is perfect for those who enjoy a dish with more acidity and freshness, since the tomatoes bring a touch of acidity balanced by the smoothness of the painted fish.
The peppers also add a slight touch of sweetness and crunchiness to the dish, as well as intensify the visual experience, making the dish more vibrant.
What else do I know about Painted Mojica?
See, therefore, the most common doubts about the subject.
What ingredients are used in Pintado Mojica?
The main ingredients are painted fish, cassava, tomatoes, onion, garlic, peppers, green smell, paprika and sometimes coconut milk. Each region or family can have its own variation of revenue.
What is the painted fish?
The painting is a very common freshwater fish in the pantanal and Paraná river basin. It is known for firm meat, smooth flavor and a few pimples, ideal for stews and furniture.
Is Pintado Mojica similar to the Moqueca?
Although both are stewed fish dishes, Mojica is different from a furniture. Mojica always carries cotta cotta for fish and has a more creamy consistency, while the painted furniture is traditionally made with coconut milk and palm oil (in the Bahian version).
Is the painted mojica spicy?
It can be, depending on the taste of those who prepare. Some versions add fingers or cork pepper to give a special touch to the dish.
