Entree: Chad – Central Culinary Region – Fufu (Starchy pounded dough made from cassava and plantain served to scoop soups and stews)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) cassava (yuca), peeled and cut into 2-inch pieces
- 1 lb (450 g) green plantains, peeled and cut into 1-inch slices
- Water for boiling
- 1 tsp (5 g) salt, plus more to taste
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces (optional protein to serve with fufu)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 6 g)
- 1 cup (250 ml) canned crushed tomatoes
- 1 cup (250 ml) smooth peanut butter (natural)
- 3 cups (720 ml) beef or vegetable stock, divided
- 1 small hot pepper (scotch bonnet or similar), whole or chopped to taste
- 2 cups (60 g) chopped greens (spinach, cassava leaves, or kale)
- 1 tbsp (15 ml) tomato paste (optional, for depth)
- 1 tsp (5 g) ground cumin or 1 tsp (5 g) Maggi seasoning (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Place the cassava and plantain in a large pot and cover with cold water by 1 inch. Add 1 tsp (5 g) salt and bring to a boil over high heat. Reduce heat and simmer until both cassava and plantain are very tender and easily pierced with a fork, about 20–30 minutes. Drain and reserve about 1/2 cup (120 ml) of the cooking liquid.
2. While the root vegetables are hot, transfer to a large mortar and pestle or a sturdy bowl. Pound or vigorously mash with a potato masher until smooth and elastic, adding small amounts of the reserved cooking liquid as needed to achieve a cohesive, stretchable dough. Alternatively, process in a food processor in batches, adding warm water (or reserved liquid) sparingly until smooth and elastic. Keep warm, covered.
3. To make the peanut stew: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef pieces with salt and brown in batches, transferring to a plate when seared.
4. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add garlic, ginger, and hot pepper and cook 1 minute more until fragrant.
5. Stir in the crushed tomatoes and tomato paste (if using) and cook 3–4 minutes. Return the browned beef to the pot and add 2 cups (480 ml) of stock. Bring to a simmer, cover, and cook gently until the beef is tender, about 30–40 minutes.
6. In a bowl, whisk the peanut butter with the remaining 1 cup (240 ml) stock until smooth and thin enough to stir (adjust with more stock if needed). Gradually stir the peanut mixture into the simmering stew, mixing thoroughly to combine. Simmer gently for 10–15 minutes, stirring to prevent sticking; the sauce will thicken.
7. Add the chopped greens and simmer until wilted and tender, 3–5 minutes. Taste and adjust seasoning with salt, pepper, or additional stock to reach a thick, spoonable consistency.
8. To serve, portion fufu into individual balls or mounds. Traditionally use the fingers to pinch off a piece of fufu, form a small indentation, and scoop a generous ladle of peanut stew. Serve immediately.