Xinxim De Galimba Recipes

XIM XIM DE GALINHA

Steps:

• Peel and finely slice the onions, garlic and ginger, then finely chop the chilli. Pick the coriander and parsley leaves and set aside, then finely slice the stalks. Halve and deseed the peppers and cut into thin strips.
• Place a large casserole or saucepan over a medium-low heat and add 2 tablespoons of oil. Add the chopped veg and sliced herb stalks and sauté for 10 minutes, or until softened but not coloured.
• Meanwhile, chop the tomatoes, then blitz with the dried shrimp in a food processor until it forms a paste.
• Cut the chicken into 1cm strips, then add to the pan. Turn up the heat slightly and fry for 2 to 3 minutes.
• Add the tomato and shrimp paste, paprika and a good pinch of sea salt and black pepper. Fry for 3 to 4 minutes before adding the tinned tomatoes and coconut milk. Stir it all together, breaking up the tomatoes with the back of the spoon, then gently bring the stew to the boil.
• As soon as it starts to bubble, pop a lid on the pan - leaving it slightly ajar - and reduce the heat to low. Leave it to tick away for around 25 minutes, or until the chicken is tender and everything is rich and reduced slightly.
• Cook the rice according to the packet instructions. Roughly chop the cashews, peanuts and herb leaves.
• Once the xim xim is ready, stir through the nuts and herbs, and serve up the stew alongside the steaming hot rice.

XIM-XIM DE GALINHA

Steps:

• Marinate the chicken in the lemon juice, salt, and pepper for half an hour.
• Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste.
• In a large saucepan, heat the oil over medium heat; add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces.
• Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan.
• Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil.
• When ready to serve, drizzle the Dende oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.

XINXIM DE GALIMBA

Steps:

• Marinate the chicken in the lime juice, garlic, ginger and salt for 30 minutes. Set aside.
• Saute the onion in the olive oil then stir in the marinated chicken.
• Add the tomato and palm-fruit oil and cook for a further 10 minutes.
• Add the cilantro/coriander leaves, cashews or peanuts and prawns/shrimp. Cover with a lid and continue to simmer for another 10 minutes, until the prawns are cooked through.
• Stir in chilli (if using) and add a little black pepper and salt to taste.
• Serve with rice and salad.
• "Que comida deliciosa!" - To compliment the chef- "What delicious food!".

PRAWN ( SHRIMP ) ROUGAILLE

Steps:

• Heat oil over medium heat and add onions, 1/2 of the garlic and cook until golden. Pour in 1/2 of the wine to soften onions.
• Add tomatoes and cook for a few minutes over high heat to reduce.
• Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.
• Add thyme, parsley and chillies.
• In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.
• Pour in remaining wine to deglaze pan.
• Return prawns to rougaille and stir through coriander.
• Serve with steamed white rice.

BRAZIL - QUINDIM DE YAYA

Steps:

• Blend all ingredients together thoroughly. Make sure the eggs are completely beaten.
• Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes.
• Let cool. Reverse the quindim onto serving plates. Chill or eat as they are.

FOOD SAFARI'S TANDOORI CHICKEN

Steps:

• In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
• Once completely mixed, rub mixture into chicken covering all the chicken.
• Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
• Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
• After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
• Serve with steam rice, salad and plain yoghurt.