Fufu with Groundnut Soup

Ingredients

• 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.