Simple Kenga Broth Recipe

Kenga broth (or quenga broth) is a traditional recipe from the region of Salinas, in the north of Minas Gerais. The name may cause some strangeness for those who are not used to it, however this is a recipe for cassava broth, cassava and shredded chicken, very simple to prepare!

If you are looking for a recipe for broth to sell or cheap broth for a party, prepare this suggestion, which is also ideal for heating up on a cold day, especially after a hard day's work! Your customers, family and friends are sure to love the creamy consistency and tasty taste of this homemade broth, which, being so nutritious, can even be served as dinner, with or without a simple accompaniment.

Continue here at Specialfood and discover how to make simple kenga broth with our tips and step-by-step photos.

Ingredients for making Simple Kenga Broth:

 1 kg of chopped cassava

 1 kilogram of chopped cassava

 ½ kilogram of chopped carrots

 2 chicken breasts

 1 cup of chopped green scent

 4 chopped garlic cloves

 2 chopped onions

 1 cup of chopped bacon

 1 strand of oil

 nutmeg to taste

 black pepper to taste

 salt to taste

 crackling (optional)

How to Make Simple Kenga Broth:

Heat a trickle of oil in the pressure cooker (enough to cover the bottom of the cooker) and brown 1 chopped onion. Afterwards, add the chicken breasts, carrots, cassava and peeled and chopped cassava and season with salt, black pepper and nutmeg to taste.

Tip: the chicken breast can be whole or cut into pieces, as it will be shredded later.

The next step in this original Kenga broth recipe is to add enough water or vegetable broth to cover the ingredients (about 1 liter). Cover and cook until all vegetables and chicken are tender (30 minutes after pan begins to sizzle).

After that time, turn off the heat and let the pressure go out by itself. Then remove the chicken from the pan, shred and set aside. Place the cooking broth together with the cassava, cassava and carrots in a blender and beat until smooth, as in the photo. Reserve the chicken and stock.

In another large pan, fry the bacon with the garlic and the other onion until golden. Also add the shredded chicken and let it cook for 1-2 minutes. Add the beaten kenga broth in a blender, mix and allow it to boil before serving.

Tip: if you want, save some bacon to decorate the broth on the plate.

Add the green scent and your delicious traditional kenga broth is ready! We recommend that you serve this broth with homemade crackling or fried bacon and it will be delicious! Now that you know how to make kenga broth, don't hesitate to prepare it at your home or restaurant and let us know what you think in the comments. Enjoy your food!

If you are looking for more simple broth recipes, also check out how to prepare:

simple cassava broth

Cassava green broth

Pumpkin broth with sour cream

Tip: the amounts indicated in this recipe for Kenga Soup yield about 10 individual servings.

If you liked the Simple Kenga Broth recipe, we suggest you enter our Broth Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the custard apple mousse recipe/ mango lassi recipe/ chayote benefits blogpost/ kiwi jam recipe/ mandarin jam recipe.