Thursday, 2021 March 04 at 12:31 Posted by A COZINHA DOS QUILOMBOS Aldir Blanc - Ancestral Food

Xinxim Chicken

Xinxim Chicken
1 kg of chicken drumstick
½ cup (tea) of roasted and ground peanuts
½ cup (tea) of ground cashews (optional)
½ cup of palm oil
1 teaspoon of grated ginger
1 pinch of ground pepper (can be pepper of your taste)
150 grams of dried, peeled and ground shrimp
1 chopped green pepper
1 large chopped tomato
1 lemon
2 large chopped or grated onions
2 crushed garlic cloves
½ packet of chopped coriander
1 cup of coconut milk
Salt to taste.

Preparation mode
Season the chicken with 3 chopped garlic cloves, 1 lemon juice. Marinate for 5 minutes, remove the chicken and reserve the water for later use. In another pan sauté the onion, then add the chopped tomatoes, the peppers, the ginger, the black background (the cashew nuts, the peanuts, the crushed dry shrimp). Place the chopped chili pepper, add the chicken, coconut milk, chicken broth that has been reserved for cooking and cover. Let it boil. Finally, add the palm oil and cilantro. Let it cook for another 5 to 10 minutes, for the palm oil to add flavor to the dish. Ready! Time to enjoy this flavor.

Marcelo Reis, Chef de cuisine, born in Itabuna-BA, graduated in gastronomy and specialized in Afro-Brazilian and African cuisine. In 2009 he created the Saberes e Sabores Project, where he works with the preservation of black culture through gastronomy. The Project had the support of the São Paulo State Secretariat of Culture, and thus, in the city of Campinas, it became a reference in Afro-Brazilian cuisine, taking, not only the flavors, but also the knowledge of a people that has, through of cooking, a history of cultural and religious resistance. Find out more about the Chef and about the Project Saberes e Sabores on our social networks.