METHOD

1. Place chicken bones and all spices in pot with water and bring to boil. Let boil for 20 minutes. Remove bones
2. Chop peeled breadfruit, kumala and plantain into 2 cm cubes and place into the pot of boiling water.
3. Place two leaves of island cabbage on the chopping board – layer the grated manioc on top of the leaf and place the fish mixture on top of this. Roll the Simboro very gently but tightly.
4. Add kaikoso or kai and allow the pot to boil for another 15 minutes so the root crops are cooked and slightly softened. Squeeze the thick coconut cream and pour into the pot of soup, simmer for another 10 minutes.
5. Roughly chop up cassava leaves and add to the pot of soup. Remove pot from flame once cassava leaves have turned a darker colour.

This delicious tea is a perfect accompaniment for the Ragu

Lemon grass tea
4 -6 leaves lemon grass
1 lemon sliced
Sprig of mint

Tie the leaves of lemon grass together and place in a pot of boiling water. Boil until the water has been thoroughly infused with the lemon grass flavor.
Serve into teacups with a lemon slice and sprig of mint to serve