Bori-bori (vori-vori) with chicken

Place the bone-in chicken breast in a pot, pour in 1200 ml of water and add the onion, tomato, bell pepper, garlic and squash. Season with salt to taste and bring to a boil.

Simmer over low heat for 35–40 minutes, until the chicken is fully cooked and the vegetables have released their flavor into the broth. Remove the chicken, take the meat off the bone and cut it into large chunks; leave the vegetables in the pot.

For the dumplings, mix the cornmeal, crumbled cheese, 1 tbsp of oil and salt to taste. Add about 150 ml of hot broth from the pot and knead into a firm, pliable dough. Cover and let rest for 15 minutes.

With damp hands, shape the dough into about 40–50 small balls, roughly the size of a large grape.

Return the chicken pieces to the hot broth and gently drop in the dumplings. Cook without stirring too much for 10–15 minutes, until the dumplings turn firm and float to the surface.

Add the chopped cilantro, turn off the heat and let the soup rest for 5 minutes. Serve the bori-bori hot, dividing the chicken, vegetables, dumplings and broth among the bowls.