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Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)

Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves) is a traditional Guinean (from Guinea-Bissau) recipe for a classic dish of boiled and barbecued chicken served with a hibiscus (roselle) leaf and hot chilli sauce. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

2–4

Rating: 4.5 star rating

Tags : Chilli RecipesSauce RecipesChicken RecipesFowl RecipesGuinea-bissau Recipes



In Africa, the most commonly eaten chicken is the so-called 'village chicken'. These are tougher that European birds, but are preferred as their meat is more suited to the long, slow, stewing that is a feature of African cookery.

Ingredients


1 fresh, prepared, village chicken
2 generous bunches of hibiscus, leaves stripped from the stem
juice of 1 lemon
green chillies, to taste
salt, to taste

Method:

Clean and wash the chicken then cut in half along the breastbone and backbone. Arrange the chicken halves in a large pan and pour over enough water to cover. Season to taste with salt and bring to a boil. Continue cooking until the water has almost completely evaporated away.

When the chicken is done, place on your barbecue and grill over hot coals until nicely coloured all over (about 20 minutes per side).

In the meantime, coarsely shred the hibiscus leaves. Place in a pan, add the whole green chillies, just barely cover with water and bring to a boil. Cover and continue boiling for about 20 minutes, or until tender.

Drain the leaves (reserve the cooking liquid) and transfer to a mortar. Pound the leaves to a paste with the lemon juice then add enough of the chillies to heat the sauce to your liking and pound these in. Work in enough of the leaf cooking liquid to give a thick paste.

Season to taste with salt.

Serve the chicken with white rice and the hibiscus sauce.