Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.
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Moqueca
Moong Dal
(Indian simmered mung beans)
This is a basic recipe for a simple, simmered dal. It will work substituting a variety of lentils and split peas for the moong dal.
Mojo Isleño
(Puerto Rican fish with tomato-olive sauce)
Mojo isleño is a popular way to prepare fish in Puerto Rico. It’s name can be translated as “islander sauce,” and its components — olives, peppers, garlic and bay leaves — are typically Puerto Rican.
Mojo
(Latin-Caribbean garlic sauce)
This pungent garlic sauce, sometimes called mojo de ajo, can be used as a dip for fried plantain chips, to flavor fried or boiled yuca, or as a marinade for pork.
Mojitos
(Cuban rum, lime and mint cocktail)
This mojito is Cuba’s answer to the mint julep — perfect on a hot summer day. Mojitos have been around since at least the mid-1800s.
Moin Moin
(Nigerian savory steamed bean pudding)
This savory steamed bean pudding is a Nigerian favorite, often served with fried plantains and rice.
Mofongo
(Puerto Rican, Dominican mashed plantains and pork cracklings)
Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa.
Mizeria
(Polish cucumber and sour cream salad)
Mizeria is a cooling salad of cucumbers, dill and sour cream that is very popular in Poland.
Mititei
(Romanian grilled fresh sausages)
These tasty sausages, also known as mici (pronounced “meech”), are a must-have item at a Romanian barbecue, or grâtar.
Misozuke
(Japanese miso pickle)
Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal.