Chicken Light Soup With Pounded Yam Fufu

Instructions

1. 1

   Season the chicken with blended onion, ginger, garlic, and salt; steam in a large pot for 15 minutes until juices are released.

2. 2

   Add whole tomatoes, one whole onion, and peppers to the pot with a little water; simmer until vegetables are soft.

3. 3

   Remove the softened vegetables, blend them until smooth, and strain the mixture back into the pot to ensure a clear, light consistency.

4. 4

   Stir in the tomato paste and bouillon cubes, add the remaining water, and simmer on medium heat for 30-40 minutes until the chicken is tender.

5. 5

   While soup simmers, peel the yam, cut into cubes, and boil in salted water until very soft.

6. 6

   Drain the yam and pound in a mortar and pestle (or use a food processor) until it becomes a smooth, stretchy, elastic dough.

7. 7

   Adjust the soup seasoning with salt to taste and remove any excess oil from the surface.

8. 8

   Serve the hot light soup in a bowl with a molded ball of pounded yam fufu on the side or submerged.