Stews
Mocotó
Brazil
A Northeastern stew of cow feet and legs simmered for hours with vegetables until the collagen creates a rich, gelatinous broth, served with beans and rice.
Original eatfuls sticker artwork
What it is
A closer look at Mocotó.
A Northeastern stew of cow feet and legs simmered for hours with vegetables until the collagen creates a rich, gelatinous broth, served with beans and rice.
What to look for
Know it when you find it.
A thick, cloudy, gelatinous broth with tender, fall-off-the-bone cow foot pieces, flavored with onion, garlic, and coriander.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mocotó.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cyprus
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Philippines
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.