West African Fufu and Vegetable Stew

local_grocery_store Ingredients

• 1 cup cassava flour
• 1 plantain, peeled and mashed (ripe)
• 3 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 sweet potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• to taste salt

restaurant_menu Method

1. 1.In a large pot, bring the water to a boil. Add the cassava flour and mashed plantain and stir until combined. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the mixture forms a smooth, thick dough.
2. 2.In a separate pot, heat some oil over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes. Add the sweet potato, carrot, and red bell pepper and cook for another 5 minutes.
3. 3.Add the tomato paste, vegetable broth, coriander, cumin, cayenne pepper, and salt to the pot with the vegetables. Stir to combine and bring to a simmer. Cook for 10-15 minutes, until the vegetables are tender.
4. 4.To serve, divide the fufu dough into portions and shape into balls. Serve alongside the vegetable stew.

lightbulb_outline Tips

• chevron_rightIf you can't find cassava flour, you can substitute with yuca flour or even cornmeal. Be sure to use ripe plantains for the fufu dough, as they are sweeter and easier to mash.
• chevron_rightFeel free to add other vegetables to the stew, such as kale or spinach, for added nutrition.