Somalian Soup with Muufo Baraawe
For the Muufo Baraawe (somali bread):
In a large saucepan, combine the chicken with the water, tomato, onion and potato. Season and bring it to a boil.
Reduce to a simer, cover and cook for 70 minutes or until the chicken is tender.
Remove the chicken with a slotted spoon, allow to cool and then remove the bones and skin. Shred the meat and return it to the soup.
Add the ground almonds and parsley and allow to simmer for 15 minutes. Serve in soup bowls, garnished with the chocolate and the toasted almond slivers.
For the bread, combine in a large bowl all the ingredients (except the water), mix well. Add the water a little at a time and knead to form a dough.
Cover the bowl and place it in a warm place for at least 6 hours. Knock the dough back and knead gently, then place back in the bowl, cover and allow to rise for 30 minutes more.
When the dough has risen again, pinch off half a handful with wet hands and drop onto an oiled baking tray, leaving 5 cm between each other.
Cover tightly with aluminium foil and place on the lowest rack of the oven (previously pre-heated at 180°C). Bake for 15 minutes or until the base of the Muufo is golden in color.
Serve together with the soup.