Pirão
You'll almost always find this savory, polenta-like side dish nestled underneath Espírito Santo's moqueca. Pirão has the ideal creaminess to soak up the stew's juices but also contributes plenty of character to the dish — made of manioc flour (coarse yuca meal) cooked in a stock made from fish and vegetables, including green and yellow bell peppers, it subtly suggests the tropics.
Cooks' note:
Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.
