The aroma of spices usually filled Maria’s kitchen, a comforting blend of cardamom, cumin, and coriander, promising a delicious Kapsa, a fragrant chicken and rice dish. But today, a different kind of news hung heavy in the air, a chill that even the warm Brazilian sun couldn’t dispel.
Brazil, the world’s largest chicken exporter, had confirmed its first-ever outbreak of bird flu on a commercial poultry farm. The news spread quickly, a digital wildfire carried across smartphones and television screens. The outbreak occurred in Montenegro, in the state of Rio Grande do Sul, a significant region for poultry production, accounting for about 15% of Brazil’s total. The Agriculture Ministry swiftly announced the outbreak, setting in motion a contingency plan to contain and eradicate the disease. The farm affected was supplying Vibra Foods, a company with 15 processing plants and exports to over 60 countries, and backed by Tyson Foods.
Maria, like many others, felt a knot of worry tighten in her stomach. Brazil’s poultry industry is a giant, a cornerstone of the nation’s economy, exporting some $10 billion worth of chicken meat in 2024, representing about 35% of global trade. Companies like BRF and JBS ship their products to around 150 countries. China, a major buyer, immediately imposed a ban on poultry imports from Brazil, a move that sent ripples of concern through the entire sector. Other key importers, including Japan, Saudi Arabia, and the United Arab Emirates, were also major destinations for Brazilian chicken exports. The Brazilian government, through the Ministry of Agriculture and Livestock (MAPA), has been working to assure the public that the disease is not transmitted through the consumption of poultry meat or eggs.
Despite the reassurances, the news cast a shadow over Maria’s plans. She was preparing Kapsa, a dish that usually brought joy and togetherness. She remembered her grandmother teaching her the recipe, the careful layering of flavors, the way the rice absorbed the rich chicken broth.
Here’s the recipe Maria was following, slightly adapted:
Kapsa Recipe
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“Poke a few holes in the skin of the chicken with a fork. Roughly chop the onion and grate the garlic. Mix the Kapsa spices (a blend of cumin, coriander, cardamom, and other aromatic spices).”
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“Season the chicken with salt, pepper, grated garlic, and Kapsa spices. Wrap in plastic wrap, and let it sit for at least 30 minutes (or longer for deeper flavor).”
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“Make chicken soup by dissolving consommé in water, and soak the basmati rice without rinsing it.”
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“Pour olive oil into a pan and fry the chicken over high heat. Brown both sides well.”
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“Cover the pan and roast over low heat. After 15 minutes, turn the chicken over and roast for another 15 minutes. Add the onions and fry together for 5 minutes before the end.”
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“Turn off the heat and leave until cooled. Once cooled, open the lid and remove only the chicken.”
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“Put the basmati rice with the chicken soup, the spices for rice, and the pine nuts in a pot and heat over medium heat until it boils.”
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“When it starts to boil, turn the heat to low, cover, and heat for another 5 minutes.”
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“Open the lid. When there is no more water and holes appear on the surface of the rice, turn off the heat.”
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“Add the butter and stir, then return the chicken and steam for about 10 minutes.”
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“Lightly fry the cashew nuts in a frying pan.”
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“Serve the rice, meat, and cashew nuts on top.”
As Maria continued to cook, the familiar aromas began to fill her kitchen. The news from the outside world was concerning, but the act of cooking, the preparation of this traditional dish, was a small act of defiance, a reminder of the enduring power of food to comfort and connect, even in uncertain times.
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