I'm Hilah and today on Hilah Cooking I'm back with my

friend Tuany and we are making mocqueca and caipirinha.

- Ooh, we are?

- Did I pronounce it good? - Caipirinhas, yes.

- Okay, so mocqueca is like

a coconut seafood stew from Brazil.

It's super simple.

It's like literally a few ingredients and like 15 minutes.

We'll barely have time to drink like three caipirinhas before

it's ready. - Well, good.

(upbeat music)

- So this recipe kind of came from your mom.

- Mhmmm.

- And then I read a bunch of recipes online and stuff too and

kind of combined into one that I like but probably the most

important and controversial ingredient,

ooh, dendê, right?

- Dendê, yes, dendê oil.

- [Hilah] It's an oil.

It's red palm oil is another name for it.

If you are up on saturated fats or rain forest destruction then

you've probably heard this because it's like this is what's

in Nutella that everybody is concerned about because there's

a lot of rain forests destruction that happens in

farming this.

You can find ones that are like fair trade.

I don't know.

I don't know how I feel about this but it is important for the

flavor so-- - It does make it delicious.

- Yeah.

- Some people would use olive oil.

Like in my city they use olive oil in Sabado and people say

it's more traditional to use dendê oil but if you really

don't want to do you can use olive oil and still be good but

with dendê it would just be perfect.

- Yeah.

So, we're gonna use this to make it the right way but you can use

olive oil and then some cod which they probably,

that's probably not what you'd use in Brazil 'cause I'm pretty

sure that's like Iceland and Alaska but any kind of white

fish and some coconut milk and some vegetables.

We'll start over on the stove we're just going sauté the

onions in some of the dendê.

- [Tuany] Mhmmm.

It's flavor. - [Hilah] Yeah.

So get it kind of softened up a little bit at first.

Then we'll add a whole bunch of garlic.

Like so much garlic and some bell pepper and some tomatoes.

- [Tuany] It's a great dish for first dates.

- [Hilah] Yeah. (laughs)

It's like (exhaling).

And then we'll add the coconut milk.

A little bit of tomato sauce.

Add the fish.

Smells so good already. - [Tuany] Yeah.

- [Hilah] And then just let it simmer for about 10 minutes

until the fish is cooked.

Alright, while that's simmering,

we're going to make caipirinhas.

And so we've got two glasses here and I've got half full of

lime in each one that we cut into quarters and then like

trimmed off the white part

'cause they say that makes it too bitter.

That's what they say. - Yeah.

- Alright, I'm gonna add some sugar to each one.

I don't know, this is like personal taste, I think.

- Okay.

- But I think, I'm gonna start with like 2 teaspoons 'cause

that's what it says on the bottle of the cachaça.

- Yeah, I think the sugar will make it go down a little easier.

- Man, Chris and I, there was this restaurant in Austin called

Rio's, it's closed now but it was Brazilian but you could

bring your own bottle of cachaça and they would just bring you

the limes and the sugar and the set up and everything and

I can't believe how much we would drink of this.

Like we would almost drink a whole bottle, I think.

- Oh my gosh.

- [Hilah] It was, yeah, a little out of control.

(Tuany laughs)

So then we're muddling and you get all the

juice out and you're also getting a lot of the fragrant

lime oils out of the rind.

So Rio's they would bring you like a little Mason jar with

limes and sugar in it.

- Oh, that's a nice idea.

- They would sit there at the table and mash it for you and

then you could add however much cachaça you wanted and put the

lid on it and shake it so yeah

it was, seemed like a good way to do it.

So do that if you have Mason jars at home.

I don't have any so...

- Do it already in your cup so it stays everything there.

- Yeah. - That's nice.

- You just dirty one cup. - Yeah.

- [Hilah] Okay.

So then, once the sugar's pretty much dissolved in the juice,

okay we're gonna add 2 ounces each,--

- Just like us. - this is a stiff drink.

And this is one of the best brands

if you're looking to buy it.

What is this made out of?

Is it sugar cane? - It's sugar cane.

- It smells a little like tequila.

- And you can find that at Ralph's.

- Oh really? - Really.

- [Hilah] Awesome. That's good to know.

- Yeah.

- It's not that special specialty I guess.

- Yeah. - Okay.

Then we're gonna add a lot of ice.

- Smell it. - Smells right.

- Oh my gosh.

- Maybe some more ice.

- This has all the recipes for the...

- Except caipirinha. - Except caipirinha.

- The one that we need. - [Tuany] Damn.

Smells like Carnival.

(Tuany and Hilah laugh)

- I bet with Carnival there's also a lot of smells of urine.

- Oh yeah, yeah.

That's one little thing missing.

That was it, I think. (both laugh)

- Alright, let's try these I guess.

- Okay. Cheers.

- They don't look very proper. - Did you just say, "Good luck"?

- I think, I don't know. (laughs)

- Okay.

Okay.

- It's pretty good. - Yeah.

It's not absolutely crazy alcohol.

Really good.

- It is, you just can't taste it.

- You can still still taste it.

It's good, really good.

- It's like limeade. - Yeah. With a little...

- Alcohol in it. (laughs)

- Mmmm.

Mhmmm.

That's really good.

- Alright, let's check on our mocqueca.

Okay, everything timed out perfectly.

So this is usually served served with rice.

I didn't make any but-- - And pirão.

- Yeah.

- With the same sauce, you just get a little bit on the side,

and put in cassava flour and mix it up and

you get pirão which is--

- Porridge? - Porridge.

It's the same, yeah.

- Yeah. - It's real good.

- And you would serve this with this over it?

Like, on top of it?

- On the side, you can put a little bit of mocqueca,

rice and pirão.

- [Hilah] And then also your mom serves this with boiled eggs.

- Yes. But then, I guess,

everybody does it different a little bit.

- Yeah.

And we can also, you could also use shrimp.

- Not for me.

- But Tuany is allergic. - Yeah.

- Okay, so, let's give this a try.

Oh my gosh, it smells so good.

- [Tuany] I want to get some of the,

little bit of every of the vegetables.

- [Hilah] Oh, we've also did, we've done a few Brazilian

recipes together.

We did pão de queijo, the cheese bread,

we did coxinha, which is like chicken fritters.

- And brigadeiro!

- And brigadeiro which she actually cooked on that one.

- Cooked?

(laughs) Yes, I did. - You did.

- Okay, ready?

- Mmmm. - Mmmm.

- Mhmmm.

Just right.

Really good. - Yay!

Well, thank you. - This is my favorite dish.

I was a very picky child,

picky eater but four years ago,

it was a late discovery for me, four or five--

- Oh really?

- yeah, four or five years ago I went to Savado and we had this

and I ate everything and it's just--

- You're favorite thing since then now.

It's one of my favorites 'cause it's so simple.

It's literally dinners in like 15 minutes.

- You can just have this.

Looks like a soup if you want to have it like that.

- Yeah, yeah.

But yeah if you want to add some rice to make it more filling

then by all means.

Well thank you so much.

I'll put links to all the other

Brazilian recipes you can watch there.

Cheers, Tuany!

- Cheers. - Cheers, bye!

- Wow, so good.

Everything. - Yay!