Selafwa Liven

Corn with coconut, chicken in guava sauce with orange and mashed yam with squid ink.

Ingredients

Corn with coconut

  • 1 cup of cracked corn.
  • 1 cup chicken broth.
  • ½ cup coconut milk.
  • Salt and pepper to taste.

Chicken in guava and orange sauce

  • 1 chicken breast fillet.
  • 1 tablespoon fresh thyme.
  • 1 tablespoon of basil.
  • 1 tablespoon of tarragon.
  • Salt and pepper to taste.
  • 2 tablespoons of olive oil.

The sauce

  • ½ cup guava juice.
  • ¼ cup of orange juice.
  • 1 tablespoon of butter.
  • Pinch of sea salt.

Yautia with squid ink

  • ½ pound of white yautia.
  • 1 tablespoon dried oregano.
  • 1 tablespoon of squid ink.
  • 1 tablespoon sesame oil.
  • Salt and pepper to taste.
  • 1 tablespoon of fresh chopped parsley.

Preparation

Corn with coconut

Boil the corn in the cup of broth, when it is reduced in a half; add half a cup of coconut milk. Add salt and pepper to taste.

 

Chicken in guava and orange sauce

Mix all the spices (basil, thyme and tarragon) with the olive oil and coat the breast with this marinade. Season the chicken with salt and pepper to taste. Let it rest for approximately 4 minutes.

Heat a frying pan and add the spoonful of oil. When the oil gets hot, place the breast and leave on a high heat for two minutes. Lower the heat and cover. After three minutes, turn it over and cook for two minutes. Turn it again and let it cook for five to eight minutes.

 

The sauce

Reduce the fruit juices in a frying pan. When they decreased by half, turn off the heat and add the butter. Stir and add the salt.

 

Yautia with squid ink

Place the yautia in boiling water with salt and oregano. When it’s soft, make a puree with adding sesame oil and squid ink, mix everything until it turns dark in color.

Presentation

Place the chicken breast in the center of the plate. Cover it with the sauce and make three balls of mashed yautia and place them around the breast. Add parsley on top as a garnish.