Ghanaian Paleo Breakfast Fufu with Smoky Plantain and Grilled Chicken

Allergens

None

Ingredients

• 2 cups cassava flour
• 1 cup water
• 2 large ripe plantains
• 1 lb boneless, skinless chicken breasts
• 2 tablespoons palm oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions

1. In a medium bowl, combine the cassava flour with water until a dough forms. Knead gently until smooth. Cover and let rest for 10 minutes.
2. Peel the plantains and cut them into 1 inch pieces. Heat palm oil in a pan over medium heat and sauté the plantains until tender, seasoning with salt, pepper, and smoked paprika. Set aside.
3. Season the chicken breasts with salt, pepper, and smoked paprika. Grill or pan sear until cooked through. Let rest for a few minutes before slicing.
4. Bring a pot of water to a boil and cook the cassava dough for 10 minutes. Drain and allow to cool slightly.
5. Roll the dough into small balls and serve alongside the smoky plantains and grilled chicken, garnished with fresh parsley.

Chef’s Insight

The key to perfect Fufu is kneading the cassava dough until it reaches a smooth texture. This creates an enjoyable mouthfeel that complements the rich flavors of the dish.

Notes

This recipe uses cassava flour, which can be found at specialty food stores or online. Palm oil is typically used in West African cooking for its unique flavor and vibrant color.