The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

XIMXIM DE GALINHA ()

The Kitchen Scholar
Poultry

SOURCE: JESSICA B. HARRIS. TASTING BRAZIL: REGIONAL RECIPES AND REMINISCENCES.

Ingredients

4 medium-sized chayotes, peeled, seeded and cut into slices

1/2 cup/120 mL water

4 minced preserved chiles, preferably Malagueta peppers

1 teaspoon/6 grams salt

1/2 cup/120 grams finely chopped onions

1 teaspoon/3 grams finely chopped garlic

1 cup/240 mL freshly squeezed lime juice

OPTIONAL: Finely chopped parsley

Specific Equipment

Large saucepan

Colander

Large bowl

Mortar and pestle

Plastic wrap

Serves 6

Instructions

1. .

2. .

3. .

AJI DE GALLINA ()
POLLO EN SALSA DE COCO (CHICKEN IN COCONUT SAUCE)

POLLO EN SALSA DE COCO (CHICKEN IN COCONUT SAUCE)