Entree: Sierra Leone – National Cuisine – Fufu and Soup (Starchy cassava fufu served with a flavorful Sierra Leonean peanut based soup with chicken and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

For the fufu:
- 2 cups (240 g) cassava fufu flour (or cassava starch fufu powder)
- 3 1/2 cups (830 ml) boiling water, divided

For the peanut soup:
- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks recommended)
- 1 tbsp (15 ml) vegetable oil or palm oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 g) smooth peanut butter
- 1 medium sweet potato, peeled and cubed, about 8 oz (225 g)
- 1-2 scotch bonnet peppers, whole for milder heat or chopped for more heat
- 4 cups (960 ml) chicken stock or water
- 1 cup (150 g) fresh spinach or cassava leaves, chopped
- 2 Maggi bouillon cubes (or 2 tsp bouillon powder)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- Fresh cilantro or chopped green onion for garnish

Instructions

1. Prepare the fufu: place 2 cups (240 g) cassava fufu flour in a large heatproof bowl. Bring 3 1/2 cups (830 ml) water to a boil. Pour 2 cups (475 ml) of the boiling water over the flour and stir briskly to form a thick paste. Add remaining boiling water a little at a time and vigorously stir or knead until smooth and elastic with no lumps.
2. Shape the fufu into a ball or divide into 4 portions; cover and keep warm while you make the soup.
3. For the soup, heat oil in a large pot over medium heat. Brown the chicken pieces on all sides, about 5–7 minutes; remove and set aside.
4. In the same pot add the chopped onion and sauté until soft, 4–5 minutes. Add the garlic and cook 30 seconds until aromatic.
5. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes soften. Return the chicken to the pot.
6. Pour in 4 cups (960 ml) chicken stock or water, add the sweet potato, whole scotch bonnet peppers, and bouillon cubes. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes until chicken is cooked and sweet potato is tender.
7. Reduce heat to low. In a bowl, whisk the peanut butter with 1 cup (240 ml) of hot cooking liquid until smooth, then stir the peanut mixture into the pot. Simmer gently 8–10 minutes, stirring occasionally so the soup thickens but does not separate.
8. Stir in the chopped spinach or cassava leaves, adjust seasoning with salt and pepper, and simmer 2–3 minutes until greens are wilted and flavors meld.
9. Serve hot by tearing off portions of fufu and dipping into the peanut soup, garnished with fresh cilantro or green onion.