Entree: Burkina Faso – Northern Culinary Region – Fufu (A thick starchy dough made from cooked millet flour served for dipping into savory stews)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 5 cups (1200 ml) water, divided
- 2 cups (240 g) millet flour
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) peanut oil or vegetable oil
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 14 oz (400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 1/2 cup (120 g) unsweetened smooth peanut butter (groundnut paste)
- 1 tsp (5 g) ground cayenne or 1 small fresh hot pepper, chopped
- 1 tsp (5 g) ground paprika or smoked paprika
- Salt, to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Brown the stewing beef pieces on all sides, then remove and set aside.
2. In the same pot lower the heat to medium, add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in crushed tomatoes and tomato paste, then add beef stock, peanut butter, cayenne, and paprika. Return the browned beef to the pot, bring to a simmer, cover partially, and cook gently until beef is tender, 40–50 minutes. Season with salt and stir occasionally; if sauce is too thick, add up to 1/2 cup (120 ml) water.
4. Meanwhile, make the millet fufu: bring 4 cups (960 ml) of the water to a boil in a heavy saucepan with 1 tsp (5 g) salt.
5. In a bowl, whisk the millet flour with the remaining 1 cup (240 ml) cold water until smooth and lump-free. Reduce the boiling water to medium-low, then slowly pour in the millet slurry while stirring vigorously with a wooden spoon or whisk.
6. Continue stirring constantly as the mixture thickens. Cook and stir for 8–12 minutes until the batter becomes a very thick, elastic dough that pulls away from the sides and is smooth. If lumps form, press and stir them out against the pan.
7. Wet a bowl or wooden surface and shape the cooked fufu into 4 rounded portions using wet spoons or wet hands to smooth the exterior.
8. Divide fufu among plates and serve immediately with the hot groundnut and tomato stew spooned alongside or over individual portions. Garnish with chopped cilantro if desired.