Make the kale bamba recipe without mystery and complication

How about you prepare a kale bamba recipe and rock it in the kitchen? So continue with this post and see how there is no mystery to making this typical Minas Gerais dish that will be ideal for your cold days!

Here you have a recipe worthy of good Minas Gerais food and for those of you who don't have much experience in the kitchen because it's easy to prepare.

So let's show the kale bamba recipe which calls for few and simple ingredients, made with paio, cornmeal and the protagonist, kale, in other words, everything good.

Well, follow this super delicious recipe step by step right now!

Ingredients for the kale bamba recipe:

• Bonduelle Frozen Kale Butter – 1 package
• Large Paios – 2 units
• Cornmeal – 1/2 cup
• Meat broth – 1 liter (2 tablets dissolved in hot water)
• Chopped onion – 1/2 unit
• Chopped garlic – 1 clove
• Egg – 1 unit
• Salt to taste
• Coriander to taste

METHOD OF PREPARATION:

1. First, cut the paios into slices and brown them briefly in a frying pan, using your own fat, and then set aside.
2. Then proceed to dissolve the cornmeal with a small portion of the meat broth and then add the rest.
3. Then sauté the garlic with the onion over low heat, always stirring and add the dissolved cornmeal mixture.
4. Then continue stirring until it thickens, then add the cabbage and cook for 10 minutes.
5. To finish the recipe, add the egg, breaking it into the mixture and mix it so you can season it with salt (to taste) and add the parsley and coriander.

Additional Information:

• Spices: You can replace the cilantro with chopped parsley if you prefer.

But then, did you see how to do the bamba recipe There’s no secret to kale!

So run to the kitchen right now and separate everything you need so you can rock the kitchen.

Do you know where kale bamba comes from?

Since we know that the dish is from Minas Gerais, which is a huge state, do you know exactly where it came from?

Because whoever bet that it was the city of Black gold You got it right, this delicacy emerged from the slave quarters, where it was made as a salty cornmeal porridge and fortified with meat.

That's why there are places in Minas that are called “cabbage porridge”.

At the Kitchen Manual A good recipe is always welcome, wherever it comes from, what matters is that it has flavor and practicality.

For example, there is also an oven-baked pork rib with potatoes that is perfect for your lunch!