Fufu with Groundnut Soup
Jump to recipeIngredients
- 2 lbs cassava, peeled and chopped
- 1 lb plantains, peeled and chopped
- 1 cup natural peanut butter
- 2 lbs chicken, cut into pieces
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tomatoes, chopped
- 6 cups chicken stock
- 2 bay leaves
- 1 scotch bonnet pepper, whole
- 1 bunch spinach, chopped
- 2 tbsp palm oil
- 1 tsp ground ginger
- 1 tsp curry powder
- Salt and pepper to taste
- 2 hard-boiled eggs, halved
Instructions
- 1
Boil cassava and plantains in salted water for 25-30 minutes until very tender. Drain and let cool slightly.
- 2
Using a large mortar and pestle or food processor, pound the cooked cassava and plantains until completely smooth and stretchy. Keep warm and covered.
- 3
Season chicken pieces with salt, pepper, and curry powder. In a large pot, heat palm oil over medium-high heat and brown chicken on all sides, about 8 minutes total.
- 4
Add onions, garlic, and fresh ginger to the pot. Cook for 5 minutes until fragrant and softened.
- 5
Add chopped tomatoes and cook for 10 minutes until they break down and form a thick base.
- 6
In a small bowl, whisk peanut butter with 2 cups of warm chicken stock until smooth. Add this mixture to the pot along with remaining stock.
- 7
Add bay leaves, whole scotch bonnet pepper, and ground ginger. Bring to a boil, then reduce heat and simmer for 35-40 minutes until chicken is tender.
- 8
Add chopped spinach in the last 10 minutes of cooking. Season with salt and pepper to taste.
- 9
Remove bay leaves and scotch bonnet pepper before serving.
- 10
Serve fufu in individual bowls with groundnut soup ladled alongside, garnished with halved hard-boiled eggs.
- 11
"title": "Fufu with Groundnut Soup",
- 12
"total_time": "10 minutes",
- 13
"prep_time": "30 minutes",