METHOD

1. Sear chicken thighs in a pan with a teaspoon of the virgin coconut oil
2. Simmer the chicken thigh in a litre of water with the lemongrass, ginger, star anise, chopped onion, sliced ginger, garlic and cinnamon to make stock
3. Simmer for about 30- 45 minutes, then strain, reserving the chicken thighs.
4. Remove the meat from the chicken thighs and keep cool
5. Grate 3 coconuts (keep the water)
6. Squeeze the coconut gratings to make coconut cream
7. Peel and wash yam
8. Cut into pieces and add to boiling stock
9. Remove about 1/3 of the yam cubes from the stock
10. Heat oil in pan then fry yam cubes until golden brown
11. Set fried yam aside for garnish
12. Add coconut cream to the soup and season
13. Then blend soup to achieve a smooth texture
14. Wash bele leaves and blanch quickly in hot water
15. Add remaining coconut oil (1/4 cup) to bele and moringa
16. Blend until smooth
17. Season well
18. Pour soup into bowl
19. Add cubed yams
20. Topped with shredded chicken meat
21. Add drops of bele oil for colour and contrast