fufu-and-palm-nut-stew

fufu-and-palm-nut-stew recipe on DishRoll

Ingredients

• 1 2 cups palm nut extract (from can or fresh)
• 2 1 lb beef or oxtail
• 3 ½ lb smoked fish
• 4 2 tbsp ground crayfish
• 5 2 scotch bonnet peppers, blended
• 6 1 onion, blended
• 7 1 bouillon cube
• 8 Salt to taste
• 9 2 cups cassava flour (for fufu)
• 10 1 cup plantain flour (for fufu)

Instructions

1. 1
   Boil beef until tender, about 1 hour. Reserve broth.
2. 2
   Add palm nut extract to beef broth. Bring to boil, add onion, pepper, smoked fish, crayfish, and bouillon.
3. 3
   Simmer 30–40 min until stew thickens and oil separates. Adjust seasoning.
4. 4
   For fufu: boil water, gradually add cassava and plantain flour mix while stirring vigorously. Knead until smooth and elastic.
5. 5
   Shape fufu into balls. Serve alongside the palm nut stew for dipping.