Dish

Cabeça de galo

Chicken soup

The dish is made by cooking chicken in a tomato-based sauce with onions, garlic, and spices. Okra is then added to the stew, along with potatoes and carrots. The dish is served with rice and farofa, a toasted cassava flour mixture that is a staple in Brazilian cuisine.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Soup

Origins and history

Cabeça de galo has its origins in the cuisine of the state of Minas Gerais, which is known for its hearty and flavorful dishes. The dish is named after the rooster's head, which is said to be the most flavorful part of the bird.

Dietary considerations

Cabeça de galo is gluten-free and dairy-free, but it contains chicken. It is not suitable for vegetarians or vegans.

Variations

There are many variations of cabeça de galo, with different ingredients and preparation methods depending on the region. Some variations include using different types of meat, such as beef or pork, or adding beans to the stew.

Presentation and garnishing

Cabeça de galo is traditionally served in a clay pot, which adds to the rustic and traditional feel of the dish. It is garnished with fresh herbs, such as parsley or cilantro.

Tips & Tricks

To make the perfect cabeça de galo, it is important to use fresh ingredients and to let the stew simmer for a long time to allow the flavors to develop.

Side-dishes

Cabeça de galo is often served with rice and farofa, which adds a crunchy texture to the dish. It is also served with hot sauce for those who like it extra spicy.