Fufu with Groundnut Soup

Instructions

1. 1

   Boil cassava and plantains in salted water for 25-30 minutes until very tender. Drain and let cool slightly.

2. 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. 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. 4

   Add onions, garlic, and fresh ginger to the pot. Cook for 5 minutes until fragrant and softened.

5. 5

   Add chopped tomatoes and cook for 10 minutes until they break down and form a thick base.

6. 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. 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. 8

   Add chopped spinach in the last 10 minutes of cooking. Season with salt and pepper to taste.

9. 9

   Remove bay leaves and scotch bonnet pepper before serving.

10. 10

    Serve fufu in individual bowls with groundnut soup ladled alongside, garnished with halved hard-boiled eggs.