Ingredients
Chicken full wing (drumstick, wing, and wing tip)
1 large sweet potato
1 whole banana (just barely ripe)
5 cups thin sliced green cabbage
1 packet coconut powder
7 large basil leaves thinly sliced (or more to taste)
1 tsp Thyme
½ a bayleaf
Pinkie nail portion size Cinnamon Stick
Salt and Pepper to taste
Oil to cook in
Optional: Add 4 oz chopped chicken breast at final sauté
Optional: Add 1 whole unsliced Habanero or Scotch Bonnet pepper to chicken broth while cooking. Remove when desired flavor has been reached.
Preparation
In a medium sized pot, brown the whole chicken wing on both sides until there is sufficient stuff on the bottom of the pan
Add just enough water to cover the chicken wing, scraping up the brown bits and add the whole pepper (be careful not to break the pepper or the soup will be too spicy), cinnamon stick, bayleaf, 1 tsp thyme, and a little bit of salt. Boil as long as you want - this is the chicken broth.
After you are satisfied with the broth, add chopped sweet potatoes and cook until barely tender, and then remove from the broth.
Saute the cabbage in a little oil until tender, set in the bottom of each bowl
If adding chicken, sauté the chicken breast and set aside along with the sweet potatoes.
Once the broth has reduced to about 1.5 cups or less (depending on how much fluid you want to be in the soup) remove it from the heat.
Once the broth is still hot but no longer bubbling, whisk in the coconut powder and then stir in the basil.
Add in the sweet potatoes and chicken, stirring gently to coat
Pour the soup mixture over the cabbage and serve with sliced bananas.
