Cheese-Stuffed Roast with Cassava

Prep Cut chicken into 1.5cm cubes. Season with salt and pepper. Dice onion. Mince garlic and scotch bonnet. Pulse peanuts in a small chopper to a coarse rubble. Dice tomato. Pick cilantro leaves. Cut lime into wedges. Preheat oven to 350F.

Sear Heat 2 tbsp neutral oil in a heavy skillet over medium-high 90 seconds. Add chicken and sear 4 minutes turning often, until each side is deep gold. Lift to a plate.

Build 1 Reduce heat to medium. Add onion to the same skillet and cook 3 minutes until soft. Stir in garlic, scotch bonnet, ginger, sweet paprika, and cumin 60 seconds until fragrant. Add tomato, tomato paste, raisins, peanut rubble, and chicken stock. Return chicken and reduce to low for 8 minutes until the sauce thickens around the chicken.

Build 2 Slice 100g of the Edam into thin sheets and grate the remaining 100g coarsely. Whisk egg in a small bowl. Stir grated Edam and beaten egg into the chicken filling off the heat until cheese starts to melt and bind the mixture.

Bake Line a small ovenproof bowl or ramekin with overlapping Edam slices, pressing them up the sides to form a cheese-walled cup. Spoon chicken filling into the cheese cup and fold any overhanging cheese over the top to seal. Slide onto a sheet pan and bake 18 minutes until the cheese turns deep gold and the filling bubbles.

Build 3 Steam attieke in a heatproof bowl over boiling water for 8 minutes until grains plump and lift apart. Fluff with a fork and stir in 1 tbsp butter and a pinch of salt.

Plate Rest the keshi yena 3 minutes. Mound attieke on one side of a wide plate. Invert keshi yena onto the plate so the cheese dome sits beside the cassava. Scatter cilantro across the top, drizzle the remaining 1 tbsp oil, and serve with lime wedges for squeezing.