Rachael & Akuila's Resilient Soup
TEAM FIJI
INGREDIENTS
1 tsp vegetable oil
2 tbsp. onions (diced)
1 tsp garlic (minced)
1 tsp chilies (chopped)
1 tsp ginger (grated)
1 tsp turmeric (grated)
2 cups Jungly chicken meat (pre-cooked) (free-range or village chicken)
5 cups chicken stock
1 cup pumpkin (peeled and cubed into bite sized pieces)
2 cups yam (peeled and cubed into bite size pieces)
1 cup bele (washed and roughly chopped)
salt to taste
For the Garnish:
1 cup thick coconut cream
1 lime (thinly ring sliced)
6 cherry chilies (these can be cut decoratively to make a flower if you wish)
METHOD
- Heat a pot and add vegetable oil, sauté onions, garlic, chilies, turmeric and ginger and fry to a golden brown.
- Add chicken meat and stir for a minute, before adding the pumpkin and yam.
- Pour over 3 cups of chicken stock, give another stir before putting on the lid and let boil for 5 minutes.
- Add 2 more cups of chicken stock and let simmer for 10 minutes..
- Place a bele dumpling on top of the poached papaya.
- Turn the heat up and once the soup starts boiling add the bele, stir and season well and let it boil for a minute or two more then turn off the heat and take the lid off.
- Mash with a masher to form a thick soup and serve it into two soup bowls. Pour thick coconut cream on top to make a fern design and garnish with a lime twist and cherry chilies as 3 little rose flowers.
Tried this recipe at home? Let us know what you think!