Cream of yam soup with cecina and braised chicken recipe
Recipe 514: Cream of yam soup, cecina and braised chicken by chef Elis Bond (Mi Kwabo, Paris)
Recipe: Peel the yam and roughly cut into thick pieces.
Boil for about ten minutes, adding the skin of the corn cob.
Meanwhile, over low heat, combine in a saucepan two tablespoons of oil, half a dried fish, the garlic clove, the Scotch bonnet pepper, and the peanut. Deglaze with a little water.
Grill the chicken thigh on the barbecue or in a pan.
When the yam is cooked, mash the pieces with a spoon along with the butter, cream and cooking broth.
Return everything to low heat and add the juice of half a lemon.
After 5 to 10 minutes, remove from heat, crumble a dried prawn and add the cecina slices.
Cut the corn husks to wrap the chicken. Char the husk with a blowtorch.
Add the sauce over the chicken and crumble the second dried shrimp.
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