At Brasil Arts Cafe, Chef/Owner Daniel Yoshimi shows how to make seafood moqueca ( a Brazilian seafood stew).

At Brasil Arts Cafe, Chef/Owner Daniel Yoshimi shows how to make seafood moqueca ( a Brazilian seafood stew). Essential to his moqueca is dendê oil which comes from the fruit of a certain palm tree and is considered sacred. Chopped peppers, onions, and garlic are added to the oil along with coconut oil and shrimp stock. Yucca flour helps thickens the sauce. Salted halibut is cooked for about 10 minutes. Garnished with fresh cilantro. He also prepares an acai berry (from the Amazon) breakfast (or dessert) dish made with frozen bananas, coconut water blended in a Vitamix. The puree is topped with granola, sliced fresh bananas, chopped mango, blueberries and strawberries. Topped with toasted coconut and honey. Finally Daniel shows a traditional Brazilian bread called Pão de queijo (a cheesy bun). Prepared with sour and regular tapioca flour, olive oil, Parmesan and mozzarella cheese, and whole milk. For information on Chef Daniel and his catering see: brasilartscafe.com/about