Lemony Chicken Soup
Can I adapt this easily as a vegetarian or vegan?
Not this time, try another recipe instead!
Batata Hamda translates as ‘Sour Potato’, but that's not a very attractive name. This is actually a delicate, lemony chicken soup, with a deep golden colour thanks to lots of turmeric.
1 large chicken
1 teaspoon powdered chicken stock
1 cinnamon stick
5 cardamom pods
2 tablespoons turmeric
3 sticks celery
2 large potatoes
Place the chicken and spices in a large saucepan and cover with water
Simmer for an hour to an hour and a half , until the chicken is cooked through
Remove the chicken from the soup and set aside
Seive the soup into a second saucepan, passing it through a muslin cloth if possible
Chop the potatoes into pieces about 1 inch thick. Peel the celery and cut each stick into four
Boil the potatoes and celery in the soup until the potatoes are cooked, this should take about half an hour
Squeeze the lemon into the soup. Shred the chicken and add this also
The amount of lemon should be adjusted to taste. Batata Hamda can also be served with kobeba dumplings cooked in the soup.