The Kenga broth, originating from Salinas in Minas Gerais, combines vegetables, cassava, and shredded chicken in a simple preparation that highlights its deep and comforting flavor. Its ingredients add texture and warmth in every bite.
The Kenga broth is a traditional soup that reflects the richness of Latin American flavors.
Its ingredients, like cassava and spices, combine to offer a comforting experience.
It is ideal for sharing during gatherings, enjoying its warmth and inviting aroma.
Kenga Broth
Ingredients
500 grams of Cooked and mashed cassava
1 ½ liter of Water
1 tablespoon of Olive oil
1 cup of Bacon cut into cubes
1 cup of Calabrese sausage cut into cubes
6 Garlic cloves
1 tablespoon of Achiote (colorant)
1 tablespoon of Saffron
1 Onion
1 cup of Green corn (tender)
150 grams of Cooked and shredded chicken breast
Black pepper
Calabrese pepper
1 tablespoon of Nutmeg
3 tablespoons of Chopped parsley
1 pinch of Salt
Preparation
Step 1 : In a blender, place 2 cups of water and the mashed cassava.
Step 2 : Blend at high speed until a smooth cream is obtained.
Step 3 : In a pot, heat the olive oil and add the bacon, sautéing without stopping stirring.
Step 4 : Then add the calabrese sausage, chopped garlic, achiote powder, and saffron.
Step 5 : Add the onion and stir well.
Step 6 : Add the corn, cassava cream, and approximately 1 liter of water, until achieving a more liquid cream.
Step 7 : Let simmer for about 15 minutes.
Step 8 : Add the nutmeg and parsley, adjusting salt and pepper to taste.
Step 9 : When serving, garnish with chopped parsley.
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