Ghanaian Lunch Delight: Chicken Stew with Fufu and Plantains

Allergens

None

Ingredients

• 800g chicken, cut into bite
• sized pieces
• 2 cups fufu flour
• 2 ripe plantains
• 1 large onion, chopped
• 2 tomatoes, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup palm oil
• Salt and pepper, to taste
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the palm oil over medium heat and add the chicken pieces. Cook until browned on all sides.
2. Add the chopped onion, garlic, tomatoes, bell peppers, and spices to the pot. Stir well and cook for about 5 minutes until the vegetables are tender.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 20 25 minutes or until the chicken is cooked through.
4. In the meantime, prepare the fufu. Mix the fufu flour with enough water to create a dough. Knead until smooth and form into golf ball sized portions.
5. Peel and slice the plantains diagonally. Heat some oil in a pan and fry the plantain slices until golden brown and slightly crispy. Season with salt and sugar to taste.
6. Serve the Chicken Stew hot, accompanied by the Fufu and caramelized Plantains. Garnish with fresh parsley for added flavor and presentation.

Chef’s Insight

The key to perfect fufu is to knead it until it reaches a smooth texture. This dish highlights Ghanaian flavors, combining spices and ingredients native to the region.

Notes

This dish is best enjoyed fresh and warm.