Entree: Togo – Fufu with Groundnut Soup (Pounded starch dough served with a rich peanut-based meat and tomato stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 lb (454 g) fresh cassava (yuca), peeled and cut into chunks
- 1 lb (454 g) green plantain, peeled and cut into chunks (about 2 medium)
- Water for boiling
- Salt to taste
- 1.5 lb (680 g) chicken, bone-in pieces (thighs or a mix), skin removed if desired
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1–2 Scotch bonnet or habanero peppers, whole or chopped to taste
- 2 cups (480 g) crushed tomatoes or canned crushed tomatoes
- 1/2 cup (120 g) natural peanut butter or 1 cup (250 g) ground roasted peanuts, blended into a paste
- 4 cups (960 ml) chicken stock or water
- 1 bouillon cube (optional)
- 2 cups (60 g) chopped spinach or kontomire (cocoyam leaves) or substitute kale
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) tomato paste (optional, for deeper color)
- 1 tbsp (12 g) sugar (optional, to balance acidity)

Instructions

1. Make the fufu: place cassava and plantain chunks in a large pot, cover with water and a pinch of salt, bring to a boil and simmer until very tender, about 20–25 minutes. Drain and transfer to a sturdy bowl or mortar.
2. Pound or mash hot cassava and plantain together until smooth and elastic; if using a food processor, pulse while adding a few tablespoons of hot water until a cohesive, stretchy dough forms. Shape into 4 balls and keep covered to stay warm.
3. Prepare the groundnut soup base: heat oil in a heavy pot over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic, ginger and Scotch bonnet pepper and cook 1–2 minutes.
4. Add crushed tomatoes and tomato paste, simmer 5–8 minutes until slightly reduced. Stir in peanut butter or peanut paste until fully incorporated.
5. Pour in chicken stock or water, add bouillon cube if using, and bring to a gentle simmer. Add chicken pieces, cover and simmer until chicken is cooked through and tender, about 30–40 minutes.
6. Remove the chicken, shred or cut into serving pieces and return to the pot. Adjust thickness by adding water if too thick; simmer 5 more minutes to meld flavors. Stir in chopped spinach, cook 2–3 minutes until wilted. Season with salt, black pepper and 1 tbsp sugar if needed.
7. Serve hot: place a ball of fufu on each plate or in a bowl and ladle groundnut soup with chicken alongside. To eat traditionally, pinch off a piece of fufu, form a small dip with your thumb, and use it to scoop up the soup.