This salad comes from the windward island of Sao Nicolau in the Cape Verde archipelago where Guinea hens are very common. If not available where you are, a stewing hen can be substituted. This salad is great for dinner on a warm day.
1 Guinea hen or stewing chicken (about 5 pounds)
1 tablespoon salt
1 medium onion, peeled and halved
1 bay leaf
1 teaspoon red pepper flakes
1 bunch parsley
2 pounds white potatoes
1 pound manioc root
1 pound green bananas
½ teaspoon ground red pepper
½ cup olive oil
salt and pepper to taste
Wash chicken and cut into 8 pieces. Soak for 20 minutes in salted water. remove from water and place in a large pot with the onion, bay leaf, red pepper flakes, and parsley. Add water to cover, bring to a boil and simmer for 2 hours. Meanwhile, peel potatoes and manioc, place in a medium-size pot, cover with water and cook for 20 minutes or until done. Remove and set aside. Cook bananas, whole and unpeeled, in boiling water for 3 minutes.
Remove chicken from water, cool and cut into bite-size pieces removing the skin and bones. Place in a large bowl. Cut potatoes and manioc into pieces, being sure to remove stem from center of manioc. Add to chicken. Peel and cut bananas into slices and add to salad. Mix red pepper powder with olive oil and pour over salad. Season with salt and pepper to taste.
Toss salad and serve at room temperature.
Serves 4 - 6
country : Cape Verde
course : salad
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton