Potage Congolais
Traditionally, African Christmas dinner start by a soup. So, I propose you this very simple and light soup recipe that translate by Congolese soup.
Ingredients for 4 people:
- 1 coconut
- 1 chili
- 80cl chicken bouillon
- pinch nutmeg
- 1 bundle of fresh parsley
- 10cl creme fraiche
- salt and pepper
First collect the coconut water by carefully puncture the coconut in one of the eye (one of the three dots on the top of the coconut) with a clean nail. Then, break the coconut shell with a hammer (carefully!) and scrape all the meat out of the shell. Make sure to leave all the brown skin behind. Finally, reduce the coconut flesh into a pure with a mortar or a food processor and add it to the coconut water (what we have done here is fresh coconut milk).
De-seed and wash the chili and cut in tiny dices. Wash and chop the parsley. Set aside.
Put the coconut milk, the chicken bouillon and the chili. Heat it up. Add the parsley and the creme fresh. Finally, season with the nutmeg.
Ps : Here on the picture I pass the soup in the blitzer after adding the parsley to make it green to allow me to serve it, in a coconut shell.
De-seed and wash the chili and cut in tiny dices. Wash and chop the parsley. Set aside.
Put the coconut milk, the chicken bouillon and the chili. Heat it up. Add the parsley and the creme fresh. Finally, season with the nutmeg.
Ps : Here on the picture I pass the soup in the blitzer after adding the parsley to make it green to allow me to serve it, in a coconut shell.
Suitable for coeliacs, pregnant women.
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