Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk.

[1] The dish and its countless variations are present in the cuisine of several Brazilian states and compete for the position of national culinary symbol – in 2013, in a promotional survey by the Ministry of Tourism, the typical recipe that could not be missed on a tourist's table was chosen, even displacing feijoada.

[2] According to Luís da Câmara Cascudo, author of History of Food in Brazil (Global), the fish that the Indians baked wrapped in leaves was called pokeka.

In Bahia, where African influence prevailed, coconut milk and palm oil became mandatory ingredients – dorado, shark, whiting and sea bass are the most used fish.

In the Espírito Santo version, Caloca Fernandes, author of Gastronomic journey through Brazil (Senac-SP), sees a purer aspect of Portuguese stews.

[citation needed] Regardless of region, cooking in a ceramic pan is often seen as an essential part of the dish, as it is capable of retaining heat and keeping the broth steaming for longer.

The full meal set includes banana da terra (plantain) stew as a side dish as well as pirão and white rice - each one in its own clay pan.

These cassole pans are very important to Vitória, and the city is home to a grassroots organization of pan-makers known as Associação das Paneleiras de Goiabeiras.