This Brasilian soup has, in my husband's words, "more herbs than Bob Marley and more punch than Mike Tyson"
I discovered this dish back in 2010 and have been perfecting it ever since. When we cook in Brasil, we don't always measure everything exactly. So you'll not find perfect measurements in this instructable.
Also, the base for this dish is Cassava root or yuca, mogo, manioc, mandioca and many other names world wide... http://en.wikipedia.org/wiki/Cassava
Cassava, when dried to a starchy pearl is called tapioca. It is also called the 'bread of the tropics" because of it grows well in drought riden areas and poor soils, making it a staple in poor countries.
If you don't have cassava, use potatoes! it will taste just as good.
Step 1: Ingredients
2 split chicken breasts
1lb of frozen cassava (you can use it fresh too, just check out how to peel it http://www.youtube.com/watch?v=Zf6Z9Iscw38)
1 large onion, chopped
8 large garlic cloves, chopped
2 large tomatoes, chopped
5-10 cups of water
1-2 tablespoons of tomato paste
Olive oil or bacon fat
8-10 springs of Scallions, cut
Half a bunch of Parsley, chopped
Half a bunch Cilantro, chopped