A light, restorative chicken and rice soup with ginger, lime, and fresh herbs — the Guinea-Bissauan remedy for illness and fatigue.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: cilantro, lime wedge
Accompaniments: crusty bread
Instructions
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1
Place chicken, onion, garlic, ginger, and carrot in a large pot with water and salt.
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2
Bring to a boil, then reduce heat and simmer for 30 minutes until chicken is cooked through.
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3
Remove chicken. Shred meat and discard bones. Strain broth if desired.
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4
Return broth to pot. Add rice and cook for 15 minutes until tender.
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5
Return shredded chicken to the soup. Add lime juice.
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6
Serve hot, garnished with fresh cilantro.
Did You Know?
In Guinea-Bissau, canja is the first thing a new mother receives after giving birth — it is believed to restore strength faster than any medicine.
Chef's Notes
Equipment Tips
- large pot
- ladle
- strainer
Garnishing
cilantro, lime wedge
Accompaniments
crusty bread
The Story Behind Canja de Galinha
Canja originated in Portugal, where it was itself an adaptation of congee brought back from Asian trade routes. In Guinea-Bissau, it was enriched with ginger and lime, becoming the universal comfort food and healing soup. It is prescribed by grandmothers for every ailment from colds to heartbreak.
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