Entree: Central African Republic – Central Culinary Region – Fufu (Starchy pounded cassava and plantain dough served with a savory peanut and tomato stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh cassava (yucca), peeled and cut into 2-inch (5 cm) chunks
- 1 large green plantain, peeled and cut into 1-inch (2.5 cm) slices (approx. 8 oz (225 g))
- Water for boiling
- Salt, to taste
- 1.5 lb (680 g) chicken thighs, bone-in and skin removed, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet or other hot pepper, whole or chopped depending on heat preference
- 1 can 14 oz (400 g) diced tomatoes
- 1 tbsp (15 g) tomato paste
- 1 cup (250 g) natural peanut butter (smooth or slightly crunchy)
- 3 cups (720 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice (or juice of 1 lime)
- 4 oz (115 g) baby spinach or chopped leafy greens
- Salt and freshly ground black pepper, to taste

Show original ingredient measurements

- 1 lb (450 g) fresh cassava (yucca), peeled and cut into 2-inch (5 cm) chunks
- 1 large green plantain, peeled and cut into 1-inch (2.5 cm) slices (approx. 8 oz / 225 g)
- Water for boiling
- Salt, to taste
- 1.5 lb (680 g) chicken thighs, bone-in and skin removed, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet or other hot pepper, whole or chopped depending on heat preference
- 1 can 14 oz (400 g) diced tomatoes
- 1 tbsp (15 g) tomato paste
- 1 cup (250 g) natural peanut butter (smooth or slightly crunchy)
- 3 cups (720 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice (or juice of 1 lime)
- 4 oz (115 g) baby spinach or chopped leafy greens
- Salt and freshly ground black pepper, to taste

Instructions

1. Place cassava and plantain in a large pot, cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer until both are very tender and easily pierced with a fork, about 20–25 minutes.
2. While cassava and plantain cook, season chicken pieces with salt and pepper. Heat oil in a heavy pot over medium-high heat and brown chicken on all sides, working in batches if necessary, about 6–8 minutes per batch. Remove and set aside.
3. In the same pot, add chopped onion and sauté until soft, about 4 minutes. Add garlic and scotch bonnet and cook 1 minute more.
4. Stir in tomato paste and diced tomatoes, scraping up any browned bits. Return chicken to the pot, add chicken stock, bring to a simmer, cover and cook 20 minutes until chicken is cooked through.
5. Stir peanut butter into the stew a little at a time until fully incorporated and sauce is smooth. Simmer uncovered 10–15 minutes until sauce thickens. Add lime juice, adjust salt and pepper, and stir in spinach until wilted.
6. Drain cassava and plantain. Remove the fibrous core from cassava pieces and discard. Transfer cassava and plantain to a large mortar and pestle or a sturdy bowl and pound with a pestle or wooden spoon until smooth and elastic, adding a few tablespoons of hot water as needed to reach a sticky, dough-like consistency. Alternatively, process in a food processor or use a stick blender while gradually adding hot water, scraping down sides until smooth.
7. Shape fufu into 4 equal balls using wet hands and place on a plate covered with a clean cloth to keep warm.
8. Serve fufu by tearing off a piece, forming a small scoop with your hand, and dipping into the peanut and tomato stew.