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Bahian food (caruru, vatapá and chicken xinxim)
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
8 servings
Luzia Felix
@lufelix- Ingredients
- Recipe
- Peanut1 cup
- Cashew Nuts1 cup
- Dry Headless Shrimp to taste
- Green Spice to taste
- Large onion1 unit(s)
- medium tomato1 unit(s)
- Pepper to taste
- Ginger a piece to taste
- Large Coconut Milk1 l
- Palm oil to taste
- Chicken thigh and thigh, halved1/2 kg
- Okra, cut into four to taste
- Cut the chicken and reserve it already clean in a pan.
- In another pan, cut the okra and reserve
- In another pan put the coconut milk
- In the blender, beat the seasonings with the chestnut, the peanut, the shrimp and a little water, until well beaten without pieces, after well beaten, put a little in the chicken in an average of a cup and put a little in the okra in an average of one cup too , and the rest put in the pan where the coconut milk is, mix it with flour that can be manioc or wheat, as if you were going to make a mush, don't put too much so it doesn't get too hard, in the 3 pans add the palm oil to taste , take it to the fire until it cooks the point of the vatapá is when it is boiling and the bubbles are big and when you stop stirring it wrinkles, the point of the caruru (okra) is when it is cooked and with almost no broth you can put drops of lemon when it starts to boil to reduce the drool, the chicken pee when the chicken is cooked and also with little broth.
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