Entree: Sierra Leone – Southern Culinary Region – Fufu with Soup (Starchy pounded cassava and plantain dough served with a savory meat and groundnut soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

Fufu
- 1 lb (454 g) fresh cassava, peeled and chopped
- 1 large green plantain, peeled and chopped, approx. 10 oz (280 g)
- Water for boiling

Soup
- 6 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3–4 plum tomatoes, chopped, about 1 lb (450 g) total
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 tbsp (45 ml) vegetable oil
- 1 cup (250 g) smooth peanut butter (or 1 cup roasted peanuts ground to a paste)
- 4 cups (960 ml) water or low-sodium chicken stock
- 2 Maggi or bouillon cubes (or 2 tsp / 8 g bouillon powder)
- 1 scotch bonnet or small hot pepper, whole (leave intact for mild heat or chop for more)
- 6 oz (170 g) fresh spinach or local leafy greens, chopped
- Salt to taste, about 1 tsp (5 g)
- Freshly ground black pepper to taste

Instructions

1. Prepare the fufu: Place chopped cassava and green plantain in a pot, cover with water, and bring to a boil. Reduce heat and simmer until both are very tender, about 20–25 minutes.
2. Drain well and transfer to a mortar and pestle or a sturdy bowl. Pound or mash vigorously until smooth and elastic; alternatively, blend in a food processor with small amounts of hot water until a thick, stretchy dough forms. Wet hands and shape into 4 equal portions; keep covered and warm.
3. For the soup, heat 3 tbsp (45 ml) vegetable oil in a large pot over medium heat. Brown the chicken thighs 5–7 minutes per side until golden. Remove and set aside.
4. In the same pot, add chopped onion and sauté 4–5 minutes until soft. Add garlic and ginger, cook 1 minute until fragrant.
5. Add chopped tomatoes and cook until they break down, about 8–10 minutes. Return chicken to the pot.
6. In a bowl, whisk the peanut butter with 1 cup (240 ml) warm water to make a smooth paste. Add peanut mixture to the pot along with remaining 3 cups (720 ml) water or stock, bouillon cubes, and the whole scotch bonnet.
7. Bring to a gentle simmer, stirring to combine. Reduce heat and simmer uncovered 25–30 minutes, skimming any excess fat. If soup is very thick, add a little water to reach desired consistency.
8. Remove the scotch bonnet if left whole, check seasoning, and add salt and pepper as needed. Stir in chopped spinach and simmer 3–4 minutes until greens are wilted and tender.
9. Serve hot: place a portion of fufu alongside a bowl of soup and eat by tearing off a piece of fufu, dipping into the soup, and swallowing without chewing.