In a small bowl, soak the shrimps in warm water for around 15 minutes.

In another bowl, mix the plantain, cassava, raw ham, salt, pepper and nutmeg. Mix until well blended. Make small balls from the mixture (around 2 cm diameter).

In a large saucepan, place 1/2 a liter water and the bouillon cubes.Bring it to a boil, add the shrimps, chicken, onion, tomato, celery, allspice grains and bay leaf.

Cook stirring from time to time for around 10 minutes.

Add the balls to the soup along with the chili, bring the soup to a boil.

Pour in the coconut's milk and let it simmer for 5 minutes more.

Remove the bay leaf, the allspice grains and the chili, garnish with the scallion and serve.