This region is famous for a lot of things, but for us old-school guys, it’s the clay pots that catch our attention. The pots are made from black clay and mangrove tree sap washed and molded. After dried in the open air and put through a bonfire, sap is applied a few additional times to blacken the clay and to make it water resistant.
I love this kind of cooking. Thirteen years ago Luiz won my heart when he cooked a seafood moqueca for me, in a clay pot, on one of our first dates. SOLD!
On this trip he brought back two pots: one highly decorated and large enough for a good moqueca, and the other just the right size for rice or a delicious pirão. Complete with their wire serving bases.
To me – food is best when cooked in clay or stone. Plus it goes from the stove/oven to the table in the same pot, keeping it hot.
One more reason to love Brazil.