Entree: Niger – Fufu with Sauce

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 2 cups (240 g) millet flour
- 6 cups (1.4 L) water, plus extra for dilution as needed
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) goat meat, cut into 1–1.5 in (2–4 cm) chunks
- 2 large onions, chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 4 large ripe tomatoes, chopped (about 1.5 lb / 700 g) or 1 can (14 oz / 400 g) crushed tomatoes
- 3/4 cup (180 g) peanut paste or natural peanut butter
- 8 oz (225 g) okra, sliced (fresh) or 1 cup (30 g) dried okra rehydrated
- 1 scotch bonnet or habanero chile, whole or chopped (optional) or 1 tsp (5 g) cayenne
- 2 tbsp (30 ml) tomato paste (optional, for color and body)
- 3 cups (720 ml) water or beef/chicken broth
- 2 bouillon cubes (Maggi or similar) or 2 tsp (10 g) bouillon powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) palm oil or additional vegetable oil (optional finishing)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Begin the sauce by heating 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add the chopped onions and cook until translucent, about 6–8 minutes. Stir in the garlic and grated ginger and cook 1 minute until fragrant.
2. Add the goat meat (2 lb / 900 g) and brown on all sides for 6–8 minutes. If using a whole chili, add it now for slow heat infusion. Stir in the chopped tomatoes (or canned tomatoes) and tomato paste, then pour in 3 cups (720 ml) water or broth. Crumble in the 2 bouillon cubes. Bring to a simmer, cover partially, and cook gently until the goat is tender, about 45–60 minutes (longer for tougher cuts), adding water as needed to maintain a saucy consistency.
3. Once the goat is tender, stir in the peanut paste (3/4 cup / 180 g) until fully incorporated. Add the sliced okra (8 oz / 225 g) and simmer uncovered 10–15 minutes until the sauce thickens and the okra is cooked; adjust seasoning with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. If the sauce is too thick, thin with a little hot water; if too thin, simmer to reduce.
4. While the sauce simmers, prepare the millet fufu: bring 6 cups (1.4 L) water to a boil in a heavy saucepan. Reduce heat to a gentle boil and gradually whisk in 2 cups (240 g) millet flour a little at a time to avoid lumps. Stir continuously with a wooden spoon or sturdy whisk until mixture thickens to a very stiff, smooth paste—about 8–12 minutes. You may add small amounts of hot water if too stiff to reach a soft, moldable consistency.
5. Once cooked, remove fufu from heat and shape into 4 portions using wet spoons or your hands (wet to prevent sticking). Traditionally the fufu is served hot and shaped into balls or mounds.
6. To serve, place a portion of millet fufu on each plate and ladle the goat and peanut sauce alongside or over the fufu. Drizzle with 1 tbsp (15 ml) palm oil if using and garnish with chopped cilantro or parsley. Serve immediately and enjoy by tearing pieces of fufu to scoop the sauce.