1 strawberry (4 kg)
2 tablespoons palm oil
2 chopped garlic cloves
1/2 cup chopped onion
1 diced chicken breast
Complete seasoning without pepper, to taste
Soya oil for grilling
1/4 cup chopped green pepper
1/2 cup tomato sauce
2 chicken stock tablets
1/3 cup Homemade Soya Mayonnaise
1/2 cup chopped greenchopped
1 pinch of grated nutmeg to taste
1/2 cup coconut milk
1/2 cup ricotta cheese
1/2 cup coarsely grated Parmesan cheese
White sauce
1 tablespoon Soya Creamy Margarine
1/2 small chopped onion
1 tablespoon wheat flour
1/2 tablet chicken stock
1 cup milk
1/4 cup Homemade Soya Mayonnaise
Strawberry: cut the top off the strawberry and replace it. Wrap the strawberry in aluminum foil, place on a baking sheet and bake in a preheated oven at 180 °C for 2 hours.
Chicken: use the ready-made seasoning to season the chicken cubes and grill them in the Soya Soya Oil. Set aside. White sauce: in a saucepan, melt the Soya Creamy Margarine and fry the onion until wilted. Add the wheat flour, mix well, add the chicken stock and milk and continue mixing until the flour dissolves. Bring to the boil, stirring constantly, until a cream forms. Turn off the heat, add the Homemade Soya Mayonnaise, mix well and set aside.
Assembly: Using a spoon, remove the seeds and half the pulp from the strawberry and set aside. Heat the palm oil in a pan. Add the garlic and onion and sauté until lightly browned. Add the chicken and mix well. Set the cheese aside, but add the rest of the ingredients and sauté. Add the strawberry pulp, then the white sauce, then mix well and cook for a few more minutes. Place the chicken stew on the moranga and top with the grated Parmesan.
Finishing: cover the edge of the strawberry with aluminum foil, leaving the center uncovered, and bake in a preheated oven at 180 °C for 10 to 15 minutes.
Cover the edge of the strawberry with aluminum foil, leaving the center uncovered.
