Entree: Sierra Leone – Northern Culinary Region – Fufu with Soup (Soft pounded starchy dough served alongside a hearty peanut-based meat and vegetable soup)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Total 1 hr 35 min

Ingredients

Fufu
- 2 lb (900 g) cassava (yucca), peeled and cut into chunks
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) pieces
- Water for boiling and adjusting texture
- Salt to taste

Groundnut (Peanut) Soup
- 1 1/2 lb (680 g) bone-in chicken thighs, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 2 tbsp (30 g) tomato paste
- 1 1/4 cups (300 g) natural peanut butter or 1 1/4 cups (300 g) ground roasted peanuts, blended to a smooth paste
- 4 cups (960 ml) chicken stock or water, plus more as needed
- 2 Scotch bonnet peppers or to taste, whole (pierce for milder heat) or chopped for spicier soup
- 2 Maggi or bouillon cubes, crumbled
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 cups (60 g) fresh spinach, kale, or bitterleaf, chopped
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Prepare the fufu: Place cassava and plantain pieces in a large pot, cover with water and a pinch of salt, and boil 20–25 minutes until very tender. Drain well.
2. Mash or pound the hot cassava and plantain together using a mortar and pestle or a sturdy wooden spoon in a pot, adding small amounts of hot water and pounding/stirring until a smooth, elastic dough forms. Keep warm, covered.
3. Start the soup: In a heavy pot, heat oil over medium heat. Brown the chicken pieces lightly on all sides, then remove and set aside.
4. In the same pot, sauté chopped onion until soft, add garlic and ginger and cook 1–2 minutes until fragrant. Stir in chopped tomatoes and tomato paste and cook 4–5 minutes until tomatoes break down.
5. Return chicken to the pot, add chicken stock or water, whole Scotch bonnet (or chopped), bouillon cubes, black pepper, and salt. Bring to a simmer, cover, and cook 20–25 minutes until chicken is nearly tender.
6. Reduce heat slightly. Whisk the peanut butter (or ground peanuts) with a small amount of warm broth until smooth, then stir into the pot. Simmer gently 10–15 minutes, stirring to prevent sticking and adding water to reach desired soup consistency.
7. Add chopped greens and simmer 3–5 minutes until wilted. Taste and adjust seasoning and lime juice if using.
8. To serve, portion fufu onto plates or a shared bowl and scoop generous ladles of peanut soup with chicken alongside. Traditionally, pull off a piece of fufu by hand, shape into a small ball, and dip into the soup.