Tatu Rei

This is an amazing recipe from the northeast of Brazil – Bahia, that adding just with one unusual ingredient (azeite de dendê – palm oil) makes this dish incredibly unique! Make it with Vapatá because the basic ingredients are the same and you will have 2 dishes that complement each other! In Brazil they are served together.

Ingredients

• 2 cups roasted caju nuts
• 2 cups roasted peanuts
• 1 cup dried prawns ( you get it from asian groceries stores, any size)
• 200g fresh prawns (optional)
• 1 medium onion cut in quarters
• 3 cloves of garlic
• 3 cm ginger
• 1 kg chicken breasts or thighs cut into small bite size pieces
• 1/2 cup palm oil ( you get it from african/portuguese shops)
• 1 large tin of chopped tomatoes
• chilli, salt, pepper to taste
• chopped coriander leaves to garnish

Method

Blend all ingredients except the chicken, palm oil and tomatoes, in a food processor, roughly so all pieces are still indentifiable.

Pour this mixture into a pot, add the chicken and tomatoes and water enough to cover the chicken and boil until cooked, add fresh or frozen prawns ( if you are using them), chilli, salt and pepper to taste, add the palm oil and mix it for a minute and before serving sprinkle with coriander  and serve with rice!

Should you be into the mood of slow cooking and have a fuller flavour, feel free to fry the garlic, ginger, for couple of minutes then add chopped onions and let them develop a golden colour and caramelise the chicken and then add the rest of ingredients and boil it.