Guinea-Bissau • Africa • medium • 65 mins
Guinea-Bissau Canja
Description
Canja is a traditional chicken and rice soup that is beloved in Guinea-Bissau. It is often prepared for those recovering from illness or as comfort food, showcasing the importance of communal cooking and sharing in the culture.
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup of rice
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 carrot, sliced
- 2 tablespoons of vegetable oil
- 6 cups of water
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the chicken pieces to the pot and brown them on all sides.
- Stir in the chopped tomato, green bell pepper, and carrot. Cook for about 5 minutes.
- Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 30 minutes until the chicken is cooked through.
- Remove the chicken pieces, debone them, and return the meat to the pot.
- Add the rice to the pot and cook for an additional 20 minutes until the rice is tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutritional Information
Calories: 350 per serving
Servings: 6
Dietary: dairy-free, gluten-free
⚠️ Allergens: none
Health Benefits
Canja is rich in protein from the whole chicken, which supports muscle health and immune function. The combination of rice and vegetables like carrots and bell peppers provides essential vitamins, particularly vitamin A and C, which promote eye health and boost the immune system. Additionally, this dish is dairy-free and gluten-free, making it suitable for individuals with specific dietary restrictions. Traditionally enjoyed in Guinea-Bissau, Canja is not only a nourishing meal but also serves as comfort food, often prepared during times of illness or recovery.
Cultural Significance
Canja is often associated with healing and nourishment, traditionally served to those who are ill or recovering. It reflects the communal spirit of Guinea-Bissau, where food is a means of bringing people together.
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