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Bahian food (caruru, vatapá and chicken xinxim)

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Bahian food (caruru, vatapá and chicken xinxim)

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View in original language

(Português)

Tempo de preparo

60 min(s)

Porções

8 servings

Ingredients

  • Peanut | 1 cup
  • Cashew Nuts | 1 cup
  • Dry Headless Shrimp |  to taste
  • Green Spice |  to taste
  • Large onion | 1 unit(s)
  • medium tomato | 1 unit(s)
  • Pepper |  to taste
  • Ginger a piece |  to taste
  • Large Coconut Milk | 1 l
  • Palm oil |  to taste
  • Chicken thigh and thigh, halved | 1/2 kg
  • Okra, cut into four |  to taste

Recipe

  1. Cut the chicken and reserve it already clean in a pan.
  2. In another pan, cut the okra and reserve
  3. In another pan put the coconut milk
  4. 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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