Vanuatu Recipe Tanna Soup

Fill a large pot with 5 liters of water.

Add a whole chicken cut into pieces, lemongrass, spring onions, fresh turmeric, wild ginger, salt, and pepper.

Simmer on low heat for 2 hours, skimming fat off the top.

Strain the broth and set aside to cool.

Separate the chicken meat from the bones and set aside.

Put a large pot on medium heat and add the stock.

Add sweet corn kernels, finely sliced okra, namibia nuts (or chestnuts), and sliced turmeric.

Bring to a simmer.

Add the chicken meat and 3 cups of pre-cooked finely diced root crops.

Thicken with coconut milk and add spring onions and sliced green banana.

Ladle the soup into oven-proof serving bowls and seal with a lid of puff pastry.

Bake in a hot oven for 20 minutes until golden brown.

Equipment Needed