Try a delicious recipe that will awaken your taste buds: Kenga Soup. This incredible soup is perfect for winter, as it’s warm and full of flavor. Prepare to delight in this irresistible dish. Don’t miss the complete recipe below!
Ingredients for Kenga Soup:
- 1.1 lbs peeled and cubed cassava
- 1.1 lbs cubed chuck roast
- 2 shredded chicken breasts
- 1 finely chopped onion
- 3 minced garlic cloves
- 2 tablespoons vegetable oil
- 6 cups water
- Salt and pepper to taste
- Chopped green onions for garnish
How to prepare Kenga Soup:
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until golden and fragrant.
- Add cubed chuck roast and brown all sides.
- Pour in water and bring to a boil. Reduce heat to medium-low and simmer for about 1 hour until meat is tender.
- Meanwhile, cook cassava cubes in salted boiling water until tender (about 30 minutes). Drain and set aside.
- Skim chuck roast cubes and set aside.
- Add shredded chicken breasts to the pot and cook for 15 minutes until fully cooked.
- Shred cooked chicken further and return to the pot with the broth.
- Add cooked cassava to the chicken and beef broth. Simmer for an additional 10 minutes to blend flavors.
- Season with salt and pepper to taste.
- Serve in individual bowls, garnished with chopped green onions.
Tip:
For extra flavor, blend half of the cooked cassava with chicken broth in a blender before adding to the soup.
Fun Fact:
Did you know Kenga Soup is a remarkably flavorful recipe? Originating from an unknown region, this hearty soup has gained fans for its perfect flavor balance. It’s an ideal comfort food for cold days. Try it and fall in love with this culinary delight!
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