Makes: Serves 8-10
Preparation Time: 2 hours and 30 minutes
- 1 WHOLE CHICKEN (2 TO 3 KG)
- JUICE OF 2 LIMES
- 2 GARLIC CLOVES, MINCED
- 1 LARGE ONION
- 2 TEACUPS OF DRIED SHRIMP, CLEANED AND DESALTED
- 1 TEACUP OF TOASTED, PEELED PEANUTS
- 3 TABLESPOONS OF DENDÊ OIL
- ½ BUNCH OF CORIANDER, CHOPPED
- SALT TO TASTE
Cut the chicken at the joints and season with lime juice, garlic, and salt, rubbing thoroughly; set aside for 30 minutes. Blend the onions, shrimp, and peanuts in a blender. Heat up the dendê oil and braise the paste until soft. Add the chicken and braise thoroughly. Cover with water and cook with the lid on to obtain a bit of sauce (if necessary, add more water). When the chicken is cooked through, mix in the coriander and serve.
IN DETAIL: In the Candomblé religious rituals, this recipe is appreciated by Oxum, Xangô’s second wife. When it’s cooked for her, it’s prepared in a special manner – with eggs. At home, this recipe can also be made with beef or offal.