Fufu with Rich Ero Sauce
Indulge in the comforting flavors of Fufu paired with Ero Stew, a traditional West African dish. This dynamic duo combines the smooth, stretchy texture of the fufu and the savory, spicy aroma of the ero sauce, made with blended leafy vegetables, spices, and protein. Perfect for family gatherings or a cozy dinner, this recipe brings a taste of home to your table.
ingredients
- 2 cups cassava flour
- 1 cup plantain flour
- 4 cups water
- 4 cups spinach or locust bean leaves
- 1 medium onion, chopped
- 2 red bell peppers, blended
- 1 scotch bonnet pepper (or to taste)
- 1 cup cooked chicken or fish, shredded
- 2 tablespoons ground crayfish
- 1 tablespoon palm oil
- 1 teaspoon seasoning cube
- Salt, to taste
steps
- 1.
In a large pot, boil 4 cups of water over medium heat until bubbling.
- 2.
In a bowl, mix cassava flour and plantain flour, then gradually add to boiling water.
- 3.
Stir continuously with a wooden spoon until it forms a smooth, elastic paste.
- 4.
Once fully incorporated, cover the pot and allow it to steam for 5-10 minutes.
- 5.
Meanwhile, blend spinach, onion, red bell peppers, and scotch bonnet pepper into a smooth paste.
- 6.
In a separate pot, add palm oil and sauté the blended mixture for 5 minutes.
- 7.
Stir in the cooked chicken or fish and ground crayfish. Cook for another 10 minutes.
- 8.
Add the seasoning cube and salt to the stew, letting it simmer gently while fufu finishes cooking.
- 9.
Serve the fufu in a bowl alongside the ero stew, inviting diners to scoop and enjoy.
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