📝 About This Recipe
Hailing from the heart of Minas Gerais, Caldo de Kenga is a soul-warming Brazilian classic that marries the earthiness of cassava (mandioca) with the richness of shredded chicken. This soup is celebrated for its incredibly silky, thick texture and its vibrant golden hue derived from fresh corn and annatto. It is the ultimate comfort food, traditionally served in clay bowls during cooler months or at festive 'festas juninas' to bring people together.
🥗 Ingredients
The Cassava Base
- 2 lbs Cassava (Mandioca/Yuca) (peeled, woody core removed, and cut into chunks)
- 1 can Sweet Corn (drained, or 1.5 cups of fresh kernels)
- 6 cups Chicken Stock (high quality or homemade)
The Chicken & Aromatics
- 2 large Chicken Breast (cooked and finely shredded)
- 150 grams Bacon (finely diced)
- 1 link Calabresa Sausage (diced into small cubes; can substitute with Smoked Chorizo)
- 1 large Yellow Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Colorau (Annatto Powder) (for that signature golden-orange color)
- 2 tablespoons Extra Virgin Olive Oil
Seasoning & Finish
- Salt and Black Pepper (to taste)
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Place the peeled cassava chunks in a large pot and cover with water and a pinch of salt. Boil for 20-25 minutes or until the cassava is very tender (fork-soft).
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2
While the cassava boils, cook your chicken breasts in a separate pot of simmering water or stock until opaque throughout. Shred the chicken using two forks and set aside.
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3
Once the cassava is soft, drain it and ensure the tough, woody fiber in the center of each piece is removed. Transfer the cassava to a blender.
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4
Add the drained corn and 3 cups of chicken stock to the blender with the cassava. Blend on high speed until you achieve a completely smooth, velvety puree.
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5
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy.
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6
Add the diced calabresa sausage to the pot with the bacon. Sauté for 3-4 minutes until the sausage is browned and fragrant.
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7
Add the chopped onions to the pot. Sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and colorau (annatto), cooking for another 60 seconds until the oil turns a deep red.
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8
Pour the shredded chicken into the pot, stirring well to coat every strand in the flavorful oils and aromatics.
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9
Lower the heat and pour in the blended cassava and corn mixture. Stir constantly to combine with the chicken and meats.
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10
Add the remaining 3 cups of chicken stock. Stir thoroughly. If the soup feels too thick, you can add a little more stock or water until it reaches your desired consistency.
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11
Simmer the soup on low heat for 15 minutes, stirring occasionally to prevent the bottom from scorching. This allows the flavors to meld beautifully.
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12
Season with salt, black pepper, and chili flakes to taste. Remember that the bacon and sausage already provide saltiness, so taste before adding more.
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13
Just before serving, stir in the fresh scallions and parsley to provide a burst of color and freshness.
💡 Chef's Tips
Always remove the 'pavio' (the hard central fiber) from the cassava after boiling; it never softens and will ruin the texture. If you cannot find colorau, use a mix of smoked paprika and a pinch of turmeric for a similar color and flavor profile. For an even creamier result, you can stir in 2 tablespoons of Brazilian Requeijão or cream cheese at the very end. Use a high-speed blender for the cassava base to ensure there are no gritty bits, resulting in a professional 'velouté' feel. This soup tastes even better the next day as the starches develop, but you may need to add a splash of water when reheating as it thickens significantly.
🍽️ Serving Suggestions
Serve in rustic ceramic bowls to keep the soup hot for longer. Top with 'Torresmo' (crispy pork rinds) for an authentic Brazilian crunch. Provide a side of toasted sourdough or Brazilian French rolls (pão francês) for dipping. Pair with a crisp glass of Brazilian Cachaça or a cold Pilsner to cut through the richness. A few drops of malagueta pepper oil on top adds a perfect authentic kick.