Bori bori recipe

Cornmeal and fresh cheese dumplings poached straight in a chicken broth, served as a soup.

2 hours and 10 minutesmedium11 ingredients

Ingredients

• 250 g cornmeal
• 200 g fresh paraguayan cheese
• 1000 g chicken
• 1 onion
• 1 bell pepper
• 2 tomatoes
• 2 spring onion
• 1 bay leaf
• 1 bunch parsley
• 2 tbsp vegetable oil
• 2 tsp salt

How to make Bori bori

1. Brown 1 kg of chicken pieces in 2 tablespoons of oil in a large pot for 8 minutes.
2. Add 1 chopped onion, 1 chopped bell pepper, 2 chopped tomatoes, 2 sliced spring onions and 1 bay leaf, and cook 5 minutes.
3. Pour in 2.5 litres of water, salt it, and simmer covered for 1 hour 30 so the broth turns golden; without this broth there is no bori bori.
4. Mix 200 g cornmeal with 200 g grated fresh cheese in a bowl.
5. Ladle in hot broth a little at a time until you get a soft dough that holds its shape, then rest it 15 minutes in the fridge.
6. Roll walnut-sized balls between damp hands.
7. Drop them one by one into the simmering broth without stacking them; they are cooked when they float back up, about 10 minutes.
8. Stir in chopped parsley off the heat and serve very hot in deep bowls.

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