Ghanaian Brunch Vegetarian Delight: Eggplant Stew and Fufu in Peanut Sauce (Gluten-Free)

Allergens

Nuts (peanuts)

Ingredients

• 2 large eggplants, cubed
• 1 cup roasted peanuts, unsalted
• 2 cups water
• 1/4 cup vegetable oil
• Salt to taste
• 2 tbsp ground ginger
• 2 tbsp ground cumin
• 2 cups cassava flour
• 3 cups water (for fufu)
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the eggplant stew: In a large pot, heat oil over medium heat and sauté ground ginger and cumin until fragrant. Add cubed eggplants, 1/2 cup water, salt, and simmer covered for 20 minutes or until tender. Set aside.
2. Prepare the peanut sauce: Blend roasted peanuts with 1/2 cup water to create a smooth paste.
3. Make the fufu: In a large bowl, combine cassava flour and 3 cups of water. Mix well until you achieve a sticky dough consistency. Knead for a few minutes, then divide into 6 equal portions.
4. To serve, place a portion of eggplant stew on each plate, top with fufu, drizzle peanut sauce over the dish, and garnish with fresh parsley.

Chef’s Insight

To achieve the perfect texture for the fufu, knead the cassava flour dough until it becomes stretchy and elastic.

Notes

To roast peanuts, spread them on a baking sheet and bake at 350°F (175°C) for 15 minutes or until golden brown. Let them cool before blending.