Bori Bori (Vori Vori)

Finely chop the onion, bell pepper, and garlic, then grate or slice the carrot.

Heat oil in a large pot and brown the meat thoroughly on all sides, then remove and set aside.

Sauté the chopped vegetables in the same pot until softened and fragrant.

Return the meat to the pot, pour in the water or stock, add the bay leaf, and season with salt and pepper.

Bring to a boil, reduce the heat to low, cover, and simmer gently for 1.5 hours.

Combine the cornmeal, grated cheeses, and a pinch of salt in a bowl.

Gradually incorporate a small amount of warm broth from the pot, mixing until a smooth, pliable dough forms.

Shape the dough into small, bite-sized balls and rest them in the refrigerator for 15 minutes.

Shred the meat from the bone if desired, and return it to the broth.

Bring the broth to a gentle simmer and drop the dumplings in carefully without stirring.

Simmer undisturbed for 15 to 20 minutes until the dumplings float to the surface.

Garnish with freshly chopped coriander or parsley and serve immediately.