IF you know me, you will know I love to be in the kitchen and I love to experiment with different food combinations and ideas! This dish was actually inspired by my recent trip to China where they eat a lot of soups; and in some parts their culture reminds me of Nigerians.
In Nigeria, pounded yam is usually served in large balls wrapped in cling-flim, with dishes like stew or efo/egusi. In this dish we minimise the portion of pounded yam, for the sake of clean eating; and serve them as small balls to control portion sizes. They taste amazing along side this chicken and mushroom soup which could be likened to stew – with a twist.
Unless I am copying another recipe, I tend not to ‘measure’ ingredients. I believe judgement of eye and taste buds is key in cooking, unless you’re baking and measurements become more critical.
Fresh Garlic Cloves
Lemon Thyme (this is different to normal thyme)
Fresh Raw Ginger
Spring Onions
Parsley
Saxa Salt (to taste)
Black Pepper (to taste)
Coriander (garnish)
Olive Oil
Packet of Cock Soup
Tin of Peeled Plum Tomatoes
Fresh Chilli Peppers
Soy Sauce
Clean Warm/Hot Water
Baby Mushrooms
Skinless, Boneless Chicken Breast
Pounded Yam Powder
Enjoy and let me know how it turns out for you!
Smooches, love and fabric dolls and gents xxx