# Angu de Milho (Fresh Corn Purée) **Chef:** Tanish **Cookbook:** Authentic Brazilian Home Cooking **Potluck Date:** April 19, 2025 --- ## Recipe Angu de Milho. What makes our version different are the extra steps we take to make sure the okra isn’t slimy. Other cuisines might love okra’s viscosity, but Brazilians usually can’t stand it. If that’s you too, don’t worry! Just follow my instructions and you can rest assured that you will be rewarded with a delicious, slime-free meal! In a large bowl, combine the chicken, lime juice, salt, pepper and paprika. Give it a good massage with your hands so all the chicken thighs are thoroughly coated. Reserve, letting it marinate for 20 minutes while you prepare the other ingredients. Rinse and dry the okra very well to get rid of any slime. With a sharp knife, remove the edges and cut them into 1-inch (2.5-cm) pieces. Heat the butter in a large braiser or sauté pan over medium-high heat, until melted. Add the okra and cook, stirring constantly for 10 minutes, or until any remaining slime cooks out. Be careful not to overcrowd your pan, otherwise the okra will steam and that will create more slime! Remove from the pan and reserve. Wipe the pan well with paper towels before continuing. Return the pan to medium-high heat, and add the vegetable oil. Once hot, add the chicken and brown on all sides for 2 to 3 minutes per side. Work in batches if needed so you don’t overcrowd the pan. Remove the chicken onto a plate and reserve. Add more oil to the pan if needed, and then sauté the onion for 3 minutes, or until translucent. Stir in the tomato and cook for 2 minutes, or until softened. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the tomato paste, letting it sauté for 1 to 2 minutes to bring forward its sweetness. Pour in the chicken broth and add a pinch of salt and pepper. Bring to a boil, and then return the chicken to the pan. Lower the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through and a thermometer inserted into the thickest part of the thighs reads at least 165°F (75°C). Add the reserved okra, cover and cook for 2 to 3 minutes. Taste for seasoning and adjust as needed. Stir in the parsley and serve with rice or Angu de Milho. NOTES The sliminess in okra is caused by something called mucilage, which is also present in aloe vera. To get rid of it, and therefore end up with a slime-free okra, it is important to dry the okra really well before cutting and cooking, as water intensifies the effects of the mucilage. BOBÓ DE FRANGO (CHICKEN WITH YUCA STEW) YIELD: 6-8 SERVINGS 2 lb (907 g) chicken breast, cubed Juice of 1 lime Kosher salt and freshly ground black pepper, as desired 1 lb (454 g) yuca root, peeled and cut into large chunks (see Notes) 1 ½ cups (360 ml) chicken broth 1 tbsp (15 ml) olive oil, plus more as needed 1 large onion, chopped 1 red bell pepper, cored, seeded and finely diced 2 Roma tomatoes, chopped 3 cloves garlic, minced 1 small red chile pepper, cored, seeded and chopped 1 tbsp (16 g) tomato paste 1 (13.7-fl oz [403-ml]) can coconut milk ½ cup (120 ml) heavy cream (optional) 1 tbsp (15 ml) dendê (red palm) oil, or to taste (see Notes) ½ cup (8 g) chopped cilantro Rice, for serving This recipe is a twist on bobó de camarão, a classic dish from the northeast of Brazil. In this version, we’ll use chicken instead of the traditional shrimp, but we’ll keep everything else somewhat the same to bring forward those flavors from Bahia that we all cherish and love! Bobó’s consistency is usually like a light and creamy porridge, but I prefer it a little thinner. If you like it thicker, just use more yuca than the amount called for in the recipe and omit the heavy cream. In a large bowl, combine the chicken, lime juice, salt and pepper. Reserve for 15 minutes to marinate. Place the yuca chunks in a saucepan and cover with water. Cook over medium-high heat for 20 to 30 minutes, or until it starts to boil. Lower the heat to medium-low and continue cooking for 20 to 30 minutes, or until very tender. Drain and transfer to a blender with 1 cup (240 ml) of the hot liquid from the saucepan. Blend until smooth, and then add the chicken broth and blend again to combine. Reserve. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, working in batches if necessary, and cook for 2 to 3 minutes per side, or until browned. Remove to a plate and reserve. Add more oil if necessary, lower the heat to medium and sauté the onion and bell pepper for 5 minutes, or until the onions are translucent and the bell pepper has softened. Stir in the tomatoes and cook for 2 to 3 minutes, or until the tomatoes soften. Add the garlic and chile pepper, cooking for 1 minute, or until fragrant. Stir in the tomato paste, letting it cook for 1 to 2 minutes, and then stir in the coconut milk. Return the chicken to the pot and cook for 5 minutes, or until the chicken is cooked through. Stir in the reserved yuca mixture, which will thicken the stew considerably. If desired, stir in the heavy cream for extra creaminess. Pour in the dendê oil, and then taste and adjust as needed. Stir in the cilantro and serve immediately with rice! NOTES • Tips on peeling yuca are here. • Dendê oil is a thick, reddish-orange oil extracted from the dendezeiro (palm tree). It is the same as red palm oil, and it can be found at most grocery stores or online. I don’t recommend substituting it, as it really imparts a flavor that is characteristic of this dish. That being said, if you can’t find it, just omit it. --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*