Moqueca (pronounced mokeka), a Brazilian topis called poqueca (pronounced pokeka), is an ancient Brazilian fish stew based on sea fish, tomatoes, onions, garlic, cilantro, and coconut milk. It is traditionally cooked in earthen pots, but often, in addition to the obligatory steaks of various types of fish, such as swordfish, shark and the like, it also includes shrimp tail or cleaned shrimp. The dish, which has been prepared for at least 300 years, is known in two forms, such as mocica bayana, as prepared in the state of Bahia in the northeast, and mocica capixaba, which originates from the state of Espirito Santo in the southeast. . The most famous of these is the first version, which traditionally uses palm oil for lard, while the second, gentler version of capixabe is slightly influenced by Portuguese cuisine and instead of palm oil, it contains a lot of healthy olive oil and pixo dye (lat.), so the color of the dish is very red. . In some places it is served with raw bananas as a side dish, otherwise the standard side dish is cooked rice.