“Delightful Ghanaian Paleo Breakfast Bowl: Fufu and Smoked Fish Stew”
Discover this scrumptious and easy-to-make Paleo Ghanaian Breakfast Bowl with tender fufu and smoky fish stew that will transport your taste buds to West Africa.
Allergens
Fish, Gluten-free (depending on seasonings)
Ingredients
- 1. 2 cups cassava flour 2. 1 cup tapioca flour 3. 4 cups water 4. 1 lb smoked fish, flaked 5. 2 cups diced tomatoes 6. 1 large onion, chopped 7. 2 cloves garlic, minced 8. 1 tbsp ginger, grated 9. 2 cups spinach, roughly chopped 10. 1/4 cup vegetable oil 11. Salt and pepper to taste
Instructions
- In a large bowl, combine cassava and tapioca flours with water, mix until smooth. Bring mixture to a boil in a pot over medium heat. Reduce heat and simmer for 20 minutes or until thickened. Remove from heat and let cool slightly.
- Heat oil in a large pan over medium heat. Add onions and sauté until translucent. Add garlic and ginger, cook for 1 minute.
- Add tomatoes to the pan, cooking for 5 minutes or until they soften.
- Stir in flaked smoked fish, season with salt and pepper. Cook for 2 more minutes.
- Gently fold in spinach, and cook until wilted.
- Serve a generous portion of fufu on each plate, then top with the smoked fish stew.
Chef’s Insight
For an extra touch, serve with a side of hot sauce or chili flakes for added spice.
Notes
Adjust seasonings according to personal preference.