Canja Recipe

Origin: Cape Verde Period: Traditional

Ingredients:

1/2 chicken, cut into bite-sized pieces
2 medium onions, chopped
3 Maggi or chicken bouillon cubes
200g short-grain rice

Canja Preparation:

Method:

Fry the onions in the oil until golden then add the chicken pieces, bouillon cubes and sufficient water to cover. Bring to a boil, reduce to a simmer and add the rice. Stirring occasionally, simmer for about 30 minutes or until the stew has thickened appreciably. Serve with an African hot sauce.

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