Vori Vori
The Quirky Foodster Team
Ingredients
- Whole chicken, cut into pieces — about 1.5 kg (3.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Carrot, diced — 1
- Water — 1.9 L (64 fl oz)
- Cornmeal — 210 g (7.5 oz)
- Grated cheese — 50 g (1.75 oz)
- Egg — 1
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion, garlic and carrot until softened.
- Add the chicken and brown lightly, then add the tomato and water, and bring to a boil.
- Skim any foam, then reduce to a simmer and cook for 35–40 minutes until the chicken is tender.
- Remove the chicken, shred the meat off the bone, and return it to the pot.
- Combine the cornmeal, grated cheese, egg and a pinch of salt with a little of the hot broth to form a firm, moist dough.
- Shape into small balls and drop into the simmering broth, cooking for 10–12 minutes until they float and are cooked through.
- Season with salt and pepper before serving hot as a hearty main course.
Introduction: A comforting chicken soup studded with small cornmeal and cheese dumplings, thickened into a heartier main-course version of bori bori.
Cultural Background: Vori vori shares its roots with bori bori but is often prepared thicker and richer, sometimes considered a more substantial main course version, reflecting regional and family variations across Paraguay.
Tips: Shape the dumplings small and uniform so they cook evenly. Simmer the broth well before adding dumplings, as this builds the depth of flavour central to the dish.
Variations: Add diced squash for extra vegetables and heartiness. Adjust the dumpling size for a chunkier or daintier presentation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, stirring carefully to avoid breaking up the dumplings.
FAQs:
Q: What's the difference between vori vori and bori bori?
A: They're closely related, with vori vori often prepared richer and thicker, sometimes considered more of a main course than a starter soup.
Q: Can the dumplings be made without cheese?
A: Cheese is traditional and adds flavour, though a simpler cornmeal dumpling can be made without it.
- Whole chicken, cut into pieces — about 1.5 kg (3.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Carrot, diced — 1
- Water — 1.9 L (64 fl oz)
- Cornmeal — 210 g (7.5 oz)
- Grated cheese — 50 g (1.75 oz)
- Egg — 1
- Oil — 2 tbsp
- Salt and pepper — to taste
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