by Chef Vivi Helney – in reference to Brazilian Food
I love a kitchen, I love to see the pots shine, the scent of food on the fire.
Entering a house and smelling cake and cookies is like being a child again.
I always cook, little girl I liked to make manioc flour with molasses. It was the doll’s food, and of course…. later a little bit I started making cornstarch biscuits with coconut with Aunt Nene, selling lemonade to the masons in front of the house. And so I became interested in new recipes and through gastronomy to make people happy. There is nothing better than a child saying “hummm that delights”: it is to feel in paradise.
The kitchen calms me down, makes me happy. Affective kitchen for me, is the one that takes you home. And the recipe I brought here is chicken and okra. And Aunt Marlene’s angu made with milk and a lot of grated cheese.
When I lived in Italy, in that cold weather, I missed home and Brazilian Food, then I invited some friends and did it … and it was a success, I can guarantee.
Chicken with okra
4 cloves of garlic
1 bell pepper
3 seedless tomatoes
1/2 kilo of okra washed and dried
2 bay leaves
Salt and black pepper to taste
1 tablespoon paprika
1) Season the chicken with garlic, salt and pepper and bay leaf.
2) Place the pieces of drumstick to fry in the fat itself (slowly the skin loosens and turns golden), adding the other ingredients, after the chicken is golden. Finally the okra. One last stir, cover is very low heat for about 15 minutes. If you need to add a little water.
For the angu:
1) Put butter and garlic, let it brown and remove the garlic, put half a liter of milk and let it warm up,
in a glass put milk and 2 tablespoons of cornmeal.
2) Salt to taste and add this amalgamated mixture to the milk, when adding a little cured and grated mine cheese.
Serve next to the chicken with okra.