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post #40 of Old 10-13-2011
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I thought I'd bump up this thread. Here's a recipe for a traditional Afro-Brazilian dish from Bahia, in the northeast of Brazil, taken from my upcoming book on Brazilian cuisine. It's a 2 pot meal if you make the rice in the second pot. BTW, the red palm oil can be found in Brazilian or African specialty shops. There's no substitute.

Xinxim de galinha (chicken cooked with shrimp, peanuts and cashews)

Serves 4 to 6


1 chicken, cut in pieces
½ cup azeite de dendê (red palm oil)
200 grams (1/4 pound) fresh or dried shrimp (shell the fresh shrimp)
¼ cup finely crushed peanuts
¼ cup finely crushed cashews
¼ cup of puréed dried shrimp (can be made in a blender)
1 small green pepper, chopped
3 to 4 ripe tomatoes, chopped
l onion, finely chopped
3 cloves garlic, minced
1 or 2 hot peppers, minced (optional)
1 tablespoon fresh coriander, chopped
Salt and pepper to taste
Juice of one lime
2 tablespoons vegetable oil


Marinade the chicken pieces in the lime juice, garlic and salt and pepper for a minimum of 10 minutes. If you are using dried shrimp, let them sit for 30 minutes in a bowl of cold water to reconstitute and then strain.

In a large skillet, brown the onion in vegetable oil until soft. Add the chicken pieces and green pepper and cook on medium heat for 10 minutes. Add the tomatoes, peanuts and cashews, shrimp, coriander, hot peppers (optional), salt and pepper and azeite de dendê (red palm oil). Simmer until the chicken has finished cooking (about 20 minutes).

Serving suggestions: serve with white rice.

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