West African > Nigerian > Stew

Fufu and Chicken Stew Recipe

Ingredients with Measurements:
- 2 lbs of chicken thighs
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp of tomato paste
- 4 cups of chicken broth
- 2 tbsp of vegetable oil
- Salt and pepper to taste
- 2 cups of cassava flour
- 2 cups of water

Special equipment needed:
- Large pot
- Wooden spoon
- Mortar and pestle (optional)

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.

2. Remove the chicken from the pot and set aside. Add the onions and garlic to the pot and cook until softened, about 5 minutes.

3. Add the tomato paste and stir to combine. Cook for 2-3 minutes until the tomato paste has darkened in color.

4. Add the chicken broth to the pot and stir to combine. Bring the mixture to a boil and then reduce the heat to low. Add the chicken back to the pot and let it simmer for 30-40 minutes until the chicken is cooked through.

5. While the chicken is cooking, prepare the fufu. In a separate pot, bring 2 cups of water to a boil. Add the cassava flour to the pot and stir with a wooden spoon until a dough forms.

6. Use a wooden spoon to beat the dough until it is smooth and elastic. This process can take up to 10 minutes.

7. Once the chicken is cooked through, remove it from the pot and shred it with a fork. Return the shredded chicken to the pot and stir to combine.

8. Season the stew with salt and pepper to taste.

9. Serve the fufu and chicken stew hot, with a portion of fufu on the side.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Stew: Low heat
Fufu: Boiling water
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 20g
Protein: 35g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g

Substitutions for ingredients:
Cassava flour can be substituted with yam flour or plantain flour.

Variations:
Add vegetables such as carrots, bell peppers, and green beans to the stew for added nutrition and flavor.

Tips and tricks:
- Use a mortar and pestle to grind the onions and garlic into a paste for a smoother texture in the stew.
- To prevent lumps in the fufu, add the cassava flour to the boiling water slowly while stirring continuously.
- Use a wooden spoon to beat the fufu to prevent it from sticking to the pot.

Storage instructions:
Store the leftover stew and fufu separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over low heat until warmed through. Reheat the fufu by placing it in a microwave-safe dish and microwaving it for 1-2 minutes until heated through.

Presentation ideas:
Serve the fufu and chicken stew in a large bowl with the fufu on one side and the stew on the other. Garnish with chopped parsley or cilantro.

Garnishes:
Chopped parsley or cilantro

Pairings:
Serve with a side of steamed vegetables such as broccoli or green beans.

Suggested side dishes:
Steamed vegetables such as broccoli or green beans

Troubleshooting advice:
- If the fufu is too sticky, add more cassava flour to the dough.
- If the stew is too thick, add more chicken broth to thin it out.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Fufu is a staple food in West and Central Africa, made from starchy vegetables such as cassava, yams, or plantains. It is typically served with a soup or stew.

Flavor profiles:
The chicken stew is savory and slightly sweet from the onions and garlic. The fufu is neutral in flavor and has a slightly chewy texture.

Serving suggestions:
Serve the fufu and chicken stew as a main course for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: West African

Taste: Savory, Spicy, Tangy, Herbal, Umami