Cassava Fufu and Nigerian Chicken Stew

Cassava FuFu

Fufu Ingredients

• 5 cups cassava peeled & cubed
• 1 cup water

Fufu Method

1. Place cassava & water in a blender then pulse until a smooth paste is formed
2. Transfer paste into a pot then cook for 5 to 8 minutes while stirring constantly with a wooden spoon
3. Once the cassava paste has thickened and cooked, transfer into serving portions into cling wrap
4. Wrap fufu portions individually into a ball in cling then leave to cool and set

TIP:  If you can't find cassava you can substitute it with plantains or yams.  You could also just follow this Potato FuFu recipe instead.

Nigerian Chicken Stew

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
• 1/4 cup oil for frying

Nigerian Chicken Stew Method

1. Bring 3 1/2 cups of water to a boil then add chicken pieces along with yellow onion, 4 cloves of garlic and ginger.
2. Season with salt & pepper to taste then boil chicken for 5 to 7 minutes
3. Add purple onion, tomatoes, sweet pepper, scotch bonnet pepper and 1/2 cup of water to a blender then blend until a smooth paste is formed
4. Remove chicken from pot making sure to drain off excess water then set aside
5. Save chicken broth in pot for later usage
6. Add oil to a pan then fry chicken pieces for approximately 2 minutes on each side until golden brown and crispy
7. Remove chicken from pan then add vegetable puree, season with salt & black pepper to taste
8. Cook vegetable puree for 5 minutes or until it changes to a deep red color
9. Add curry powder, bay leaf and chicken to pan then ladle approximate 2 cups of chicken broth
10. Cook mixture on medium heat for 15 minutes until gravy has thickened
11. Serve with Fufu & Enjoy!