How to make a Peanut Stew and Purple Potato Fufu.
Fufu or Foufou referred to in the sub-Saharan African cuisine a firm porridge made from cassava or yams and plantains. It is in all of West Africa, especially in Ghana and Nigeria main ingredient or side dish to many meals.
This peanut stew: is savory, sweet, spicy, crunchy, and has an aroma that made some of my coworkers very jealous of me when I brought the leftovers for lunch.
- 3 tb. coconut oil (or substitute palm oil or other neutral oil)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 2 small chili peppers, minced
- 1 ~14 oz. can crushed tomatoes (or use fresh if they’re available)
- 2 tb. tomato paste
- water or vegetable broth – about 3 cups, more or less according to how thick of a soup you like
- 1/2 c. natural peanut butter (no sugar added; I prefer chunky)
- 1 cooked butternut squash; cubed, mashed or pureed
- 2 bay leaves
- 1 sprig rosemary (or 1/2 tsp dried rosemary)