Entree: Equatorial Guinea – Central Culinary Region – Fufu and Eru (Starchy cassava-and-plantain dough served with a richly seasoned leafy green and smoked-fish stew)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 55 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) cassava, peeled and cut into chunks
- 1 lb (454 g) green plantains, peeled and cut into 1-inch (2.5 cm) pieces
- Water for boiling
- 1 tsp (5 g) salt, plus more to taste
- 3 tbsp (45 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 8 oz (225 g) eru leaves (Gnetum africanum) or okazi, shredded; if unavailable use equal amount spinach or collard greens
- 1 cup (240 ml) waterleaf or tender spinach, shredded (or additional water as needed)
- 2 smoked mackerel, approx. 8 oz (225 g) total, bones removed and flaked
- 1/2 lb (225 g) beef stew meat, cut into bite-sized pieces
- 2 tbsp (20 g) ground dried crayfish (optional) or 2 tbsp (20 g) ground shrimp
- 1 bouillon cube (beef or vegetable)
- 1 small Scotch bonnet or habanero pepper, left whole for heat (optional)
- 1/2 tsp (1 g) ground black pepper

Instructions

1. Bring a large pot of water to a boil, add the cassava and plantain pieces and 1 tsp salt. Cook until very tender and easily pierced, about 20–30 minutes.
2. Meanwhile, heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium heat. Brown the beef pieces on all sides, about 6–8 minutes. Add chopped onion and garlic and cook until softened, about 4 minutes.
3. Add 1 cup (240 ml) waterleaf or 1/2 cup (120 ml) water plus the bouillon cube, cover and simmer the beef until tender, about 30–40 minutes; add more water if needed to keep meat moist.
4. Stir in the red palm oil, ground crayfish, flaked smoked fish, and whole Scotch bonnet (if using). Add the shredded eru leaves and continue to cook, stirring occasionally, until the leaves are wilted and fully incorporated and the stew is thick and glossy, about 10–15 minutes. Adjust salt and pepper to taste, then remove the whole pepper before serving if desired.
5. While stew finishes, drain cassava and plantain. Pound together in a mortar and pestle or mash in a sturdy bowl or food processor until smooth and elastic, adding hot water a few tablespoons at a time only if needed to reach a taffy-like, scoopable consistency. Form into a single large mound or four portions.
6. Serve the fufu immediately with generous ladles of Eru stew alongside; to eat traditionally, pinch off a piece of fufu and use it to scoop up the stew.