Kwenga broth recipe, a Minas Gerais dish for cold days

Kwenga broth recipe, a Minas Gerais dish for cold days

Kwenga broth recipe, a Minas Gerais dish for cold days

Caldo de Quenga, Minas Gerais, a dish for cold days. Photo: iStock

created in salt marshes, in the state of Minas Gerais, this recipe has a curious name because of one of its ingredients – kanga and chicken – words used to this day for a light woman. Probably no one paid much attention to the sexist undertone at the time the recipe was created, and the name remains today.







+ Anitta throws a traditional June party and welcomes Gkei, Juliet and other celebrities.
+ After swelling on her face, Joelma was hospitalized in Sao Paulo.
+ Due to severe drought on the Tigris River in Iraq, a 3400-year-old city appeared
+ MasterChef Brazil: Larisa missed the bolovo and became the fourth elimination of the season

Regardless, kanga broth is a creamy soup with plenty of nutrition, perfect for the coldest days. Check it out below.

hot broth, The Molero Galjardo family

Quenga broth, a Minas Gerais dish for cold days
Caldo de Quenga, Minas Gerais, a dish for cold days. Photo: iStock

Ingredients

– 2 boneless and skinless chicken breasts
– 1.5 kg of cassava (preferably yellow);
– 2 carrots
– 2 cassava
– 2 pepperoni sausages
– 300 g bacon, cut into small pieces
– 2 large onions, diced
– 3 tomatoes without skin and seeds, diced
– 1 head minced garlic
– 3 tablespoons of salt
– 3 tablespoons of oil
– 1 can of beer (350 ml)
– 3 bay leaves
– 1 teaspoon chili pepper sauce
– 1 teaspoon spicy paprika
– 1 teaspoon ground black pepper
– 1 teaspoon nutmeg powder
– Salt to taste
– How much water to boil

Serve

– 1/2 bunch chopped parsley

Training

1) Remove excess fat from the chicken breast and leave it to marinate in water with a little vinegar for a few minutes to remove the characteristic smell.
2) Drain the water and cut the chicken into pieces about 4 or 5 cm.
3) Season with nutmeg, half the garlic, paprika, salt, pepper and set aside.
4) Put the cassava, cassava and carrots with a little salt into the pressure cooker, cover with water and cook for about 10 minutes (time is counted after the pressure cooker).
5) Strain the finished broth into a container and chop the tubers in a blender until a thicker sour cream is obtained.
6) In the same pot, add chicken and strained broth (top up with water if necessary). Cook the chicken for 10 minutes (the time is counted after the pressure cooker starts).
7) The resulting broth is filtered again, the chicken is taken out and chopped.
8) Fry the bacon in a pan until golden brown.
9) Transfer to a plate lined with paper towels and set aside the fat.
10) Remove the skin from the sausages and cut them into 1 cm pieces.
11) Boil a pot of water and cook the sausages for 5 minutes. Drain and reserve.
12) In a large saucepan, heat the oil along with some of the bacon fat and add half the chopped onion.
13) As soon as the onion becomes slightly transparent, put the rest of the garlic and add the tomato.
14) Add pepperoni and bacon, remaining broth, strawberry cream and chopped chicken.
15) Add remaining ingredients (add more water if needed) and bring to a boil, stirring constantly to prevent water from sticking to the bottom.
16) As soon as it thickens, we taste and adjust the salt.

Serve

Add a green scent and serve the quenga broth with kumbuka, cracklings or toast.

Performance: 8 people
Training: two hours
Execution: moderate



Editorial Menu

Leave a Comment

Your email address will not be published.