Entree: Benin – Fufu with Peanut Sauce (Starchy pounded dough served with a rich, savory peanut and tomato stew often containing chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

- Fufu
- 1 lb (450 g) fresh cassava root, peeled and cut into 1–2 inch pieces
- 2 medium green plantains, peeled and cut into 1-inch pieces, approx. 1 lb (450 g) total
- Water as needed for boiling and smoothing
- 1/2 tsp (3 g) salt

- Peanut Sauce with Chicken
- 1 lb (450 g) bone-in, skinless chicken thighs, approx. 4 thighs
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 large onion, chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (6 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (240 g) OR 14 oz (400 g) canned crushed tomatoes
- 1–2 scotch bonnet or habanero peppers, whole if desired for heat, or seeded and finely chopped
- 1 cup (240 g) smooth peanut butter (or ground roasted peanuts)
- 2 cups (480 ml) chicken stock or water, plus more as needed
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1 tbsp (15 ml) fresh lime juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the fufu: Place cassava and plantain pieces in a large pot, cover with water, add 1/2 tsp salt, and bring to a boil. Reduce heat and simmer until very tender, about 20–25 minutes.
2. Drain and reserve about 1/2 cup (120 ml) of the cooking water. While hot, mash or pound cassava and plantain together using a heavy mortar and pestle, wooden spoon and bowl, or a food processor, adding a little reserved cooking water as needed to form a smooth, elastic, lump-free dough (fufu). Keep warm covered.
3. Brown the chicken: Meanwhile, heat the oil in a deep skillet or saucepan over medium-high heat. Season chicken lightly with salt and brown on both sides, 4–5 minutes per side. Remove chicken and set aside.
4. Sauté aromatics: In the same pan reduce heat to medium, add chopped onion, garlic, and ginger. Sauté until softened and starting to brown, about 5–7 minutes. Add chopped fresh tomatoes or crushed canned tomatoes and tomato paste; cook 6–8 minutes until reduced and fragrant.
5. Build the sauce: Return browned chicken to the pan. Add chicken stock (about 2 cups / 480 ml), smoked paprika, black pepper, and whole or chopped scotch bonnet pepper for heat. Bring to a simmer, cover, and cook until chicken is cooked through, about 20–25 minutes.
6. Finish with peanuts: Remove chicken pieces and shred or pull meat from bones; discard bones and return shredded chicken to the pan. Whisk the peanut butter with a little warm stock to loosen it, then stir into the simmering tomato base. Simmer on low, stirring frequently, until the sauce is thick and glossy, about 10 minutes. Adjust thickness with extra stock if too thick.
7. Season and serve: Stir in lime juice and adjust salt and pepper to taste. Garnish with chopped cilantro or parsley if using. Serve the hot peanut sauce with portions of fufu for scooping and dipping.