Ingredients
Fufu Ingredients
- 5 cups cassava peeled & cubed
- 1 cup water
Nigerian Chicken Stew Ingredients
- 3 lbs chicken cut into pieces
- 1 yellow onion diced
- 6 cloves garlic
- 2 tbsp minced ginger
- 1 purple onion diced
- 4 tomatoes quartered
- 1 sweet pepper roughly chopped
- 1 scotch bonnet pepper
- 1 bay leaf
- 1 tsp curry powder
- 3-4 cups water
- salt & black pepper to taste
- ¼ cup oil for frying
Instructions
Fufu
- Place cassava & water in a blender then pulse until a smooth paste is formed
- Transfer paste into a pot then cook for 5 to 8 minutes while stirring constantly with a wooden spoon
- Once the cassava paste has thickened and cooked, transfer into serving portions into cling wrap
- Wrap fufu portions individually into a ball in cling then leave to cool and set
Nigerian Chicken Stew
- Bring 3 ½cups of water to a boil then add chicken pieces along with yellow onion, 4 cloves of garlic and ginger.
- Season with salt & pepper to taste then boil chicken for 5 to 7 minutes
- Add purple onion, tomatoes, sweet pepper, scotch bonnet pepper and ½ cup of water to a blender then blend until a smooth paste is formed
- Remove chicken from pot making sure to drain off excess water then set aside
- Save chicken broth in pot for later usage
- Add oil to a pan then fry chicken pieces for approximately 2 minutes on each side until golden brown and crispy
- Remove chicken from pan then add vegetable puree, season with salt & black pepper to taste
- Cook vegetable puree for 5 minutes or until it changes to a deep red color
- Add curry powder, bay leaf and chicken to pan then ladle approximate 2 cups of chicken broth
- Cook mixture on medium heat for 15 minutes until gravy has thickened
- Serve with Fufu & Enjoy!
Video
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