{"id":13444,"date":"2016-04-11T05:20:08","date_gmt":"2016-04-11T03:20:08","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13444"},"modified":"2023-01-30T23:53:14","modified_gmt":"2023-01-30T22:53:14","slug":"xinxim-de-galinha-com-camarao","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/xinxim-de-galinha-com-camarao\/","title":{"rendered":"Xinxim de Galinha com Camar\u00e3o"},"content":{"rendered":"\n
\"Xinxim\"<\/a>
Xinxim<\/figcaption><\/figure>\n\n\n\n
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Die Zutaten, Kokosmilch ist auf dem Foto nicht drauf, nicht vergessen!<\/figcaption><\/figure>\n\n\n\n
\"camarao2\"<\/a>
Die Garnelen<\/figcaption><\/figure>\n\n\n\nT<\/span>he recipe presented here is from Salvador da Bahia, I have adapted it slightly. There are a few variations of the dish, but the main characteristic is always the dend\u00ea oil. The dish is not fast food, but the effort is worth it for the incomparable aroma that will delight you! The dish can be made in a single pot (for the rice we need the 2nd plate).<\/p>\n\n\n\n

The cuisine in the northeast of Brazil is African influenced, especially in Salvador da Bahia, until the 19th the center of the slave trade was there.In addition to numerous deities (orix\u00e1s), the slaves also brought their culinary preferences with them.<\/p>\n\n\n\n

The dishes have such euphonious names as Moqueca de Peixe (a kind of fish stew), Bob\u00f3 de Camar\u00e3o (a shrimp dish), Casquinha de Siri (with crayfish), Vatap\u00e1 (with fish, shrimp and coconut milk), Acaraj\u00e9 (batter of shelled beans, street food).<\/p>\n\n\n\n

The delicious dishes live through highly aromatic spices and the typical ingredients of the country. Very important is dend\u00ea, an orange-colored palm oil with an unmistakable aroma. Coconut milk and a strong pinch of Pimenta Malagueta (a chili variety) enrich the flavor canvas.<\/p>\n\n\n\n

Ground peanuts or cashews give the dishes a very unique touch.<\/p>\n\n\n\n

Coconut, dend\u00ea oil, peanuts, fish and shellfish, wonderfully contrasting and yet so harmonious.<\/p>\n\n\n\n

Some recipes from Salvador are very complex, but this Xinxim is makeable! Xinxim is a fusion of African heritage, Portuguese colonization and Native American influences.The dish also plays an important role in Candombl\u00e9, where it is offered to the Orix\u00e1 Akeran at certain festivities.<\/p>\n\n\n\n

Rice is a perfect accompaniment, but Brazilians also like to serve roasted cassava flour, sometimes toasted with a little butter or spiced up with a few olives. My drink recommendation: ice-cold beer, or coconut water, directly from the freshly peeled fruit (ok, the latter is not available here, but maybe you sail in the Caribbean or off the Brazilian coast).<\/p>\n\n\n\n

\"FoodiesForSailors_Facebook_Header\"<\/figure>\n\n\n\n

some more tips:<\/p>\n\n\n\n

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  • I use 1 cup of dend\u00ea, but the oil is very intense in flavor, if it tastes too strong for you, just use less! Add it by the spoonful until you are satisfied with the result. A mixture of olive oil and dend\u00ea has worked very well for me, you can control the flavor great with it.<\/li>\n\n\n\n
  • Chicken
    It is always difficult to find a good chicken that has been allowed to live with some dignity, outdoor chicken is best, also the corn chicken is characterized by fine taste. If you use the legs, I recommend peeling off the skin
    Why? Quite simply, with a grilled or baked chicken, the fat is reduced by the high heat, and on the plate you will have the crispy piece of poulard. But with Xinxim, the poultry is braised, less or no skin means less fat, means lighter dish!<\/li>\n\n\n\n
  • The chicken breast stews at the beginning and then again at the end, in between we take out the white meat so it stays nice and juicy. The parred and skinned drumsticks, on the other hand, party the whole time in the cooking pot, they then become butter tender and take on all the flavors.<\/li>\n\n\n\n
  • Dried Shrimp

    Dried shrimp are an integral part of Salvador da Bahia, they are ground, mortared or added whole. If you don’t have them at hand, there is a trick: simply cut small pieces of shrimp into the broth, and they will stew happily, leaving behind their wonderful aroma, a greeting from Yemanj\u00e1, so to speak.<\/li>\n\n\n\n
  • Peanuts, Cashews
    At home I chop the nuts with a blitz chopper, on board I improvise. Maybe a mortar? Or one gives the nuts in a tea towel, in order to treat them then with the heavy shell, from one of the dangerous dives.<\/li>\n<\/ul>\n\n\n\n

    I recommend the cook to warm up with this hymn to the wonderful city of Salvador da Bahia, maybe a little Caipi to go with it? So that you understand what is being sung, I have translated the lyrics of the song hurriedly.<\/p>\n\n\n\n

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