Fufu and Soup
Serves 4
Ingredients
Method
400 g. Cassava (Yuca)
200 g. Green Plantains
Water As Needed
1 kg. Chicken Pieces
2 Large Onions
4 Scotch Bonnet Peppers
1 l. Chicken Stock
1 g. Salt
2 g. Black Pepper
For the Fufu:
Peel the cassava and plantains and cut them into chunks. Boil in water until soft.
Drain the water and pound the cassava and plantains together until smooth and sticky.
With wet hands, form the mixture into balls and set aside, keeping them covered so they don't dry out.
For the Soup:
Season the chicken with salt and pepper and brown it in a hot pan.
Add chopped onions and peppers to the pan and sauté until the onions are translucent.
Add the chicken stock and simmer until the chicken is cooked through.
Serve the soup hot with the Fufu on the side.