Note: One key ingredient in Moqueca is dende oil, but the chef showed us how to use turmeric and any plain oil instead. If you have palm oil feel free to use it.
Salt and freshly ground pepper
I wrote restaurant reviews for SF Station (a local city guide) and was a weekly contributor at KQED’s food blog, Bay Area Bites for over five years. I was also contributing editor at Glam. More recently I have written for FoodNetwork, OpenTable, Recipe.com, Refinery 29 and various other publications both online and in print.