Paleo Fufu with Groundnut Stew – A Ghanian Culinary Gem!

Allergens

Nuts (almonds and groundnuts)

Ingredients

• 2 cups cassava flour
• 1 cup coconut flour
• 1/4 cup ground almonds
• 3 cups water
• 1/2 cup groundnut butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup tomatoes, chopped
• 2 cups groundnuts (peanuts), roasted and chopped
• 2 cups vegetable broth
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, mix together the cassava flour, coconut flour, and almond meal. Gradually add water until a smooth dough forms.
2. Bring a pot of water to a boil, then reduce heat to low. Form the dough into small balls, and gently drop them into the boiling water. Cover and simmer for 20 25 minutes or until cooked through.
3. In a separate pan, sauté onion, garlic, and tomatoes in a little water over medium heat until softened. Add roasted groundnuts and cook for another 3 4 minutes.
4. Stir in the groundnut butter, vegetable broth, salt, and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
5. To serve, place cooked Fufu balls on a plate and pour the Groundnut Stew over them. Garnish with fresh cilantro leaves.

Chef’s Insight

This dish is a perfect example of Ghanaian cuisine, where the contrast between the smooth texture of Fufu and the chunky stew highlights the versatility of ingredients in African cooking.

Notes

For an authentic experience, use freshly roasted groundnuts and homemade groundnut butter.