Fufu and Stew

Original recipe from Oh She Glows.

And yes, this is pronounced like "Little Bunny Foo-foo."  Have you ever seen those pictures of kids in Africa mashing food with a long stick?

Photo Cred

They're making fufu!  Of course, in Africa they make real fufu, and here in America we just make the instant, fake kind of fufu.  However, Mark says the taste and texture is so similar he can hardly tell the difference!  Fufu is the caloric base of many meals in Ghana, regularly with a stew served over it.  Traditionally, two fingers scoop the fufu from a communal bowl, spooning some stew along with it. I prefer to use personal servings and utensils, but Mark still treats his like finger-food.  I guess it's good memories. 

Pictured: ground nut stew and pitas.

Ground Nut Stew

Ingredients:

• 2 T olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 sweet potato (or two large carrots), peeled and chopped
• 1 can diced tomatoes
• 4 c broth
• 1/3 c peanut butter
• 2 t chili powder
• 1 can chickpeas
• 1 c chopped greens
• salt/pepper to taste
• peanuts to taste

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion, pepper, sweet potato, and garlic and saute for about 5 minutes.
2. Add tomatoes, peanut butter, broth, chickpeas, and chili powder.
3. Cover the pan and reduce the heat to medium-low. Simmer for 10-20 minutes, until sweet potato is tender.
4. Stir in greens and heat through. Season with salt and pepper to taste.
5. Ladle the stew into bowls (over fufu, if desired) and garnish with peanuts.

Fufu 

Ingredients:

• 3 c water
• 1 ¼ c Bisquick
• 1 ¼ c potato flakes (not pearls)

Directions:

1. In a large pan over high heat, bring water to boil.
2. Quickly mix in Bisquick and potato flakes, stirring hard until dough pulls together into a ball (may require two people--for two hands on the spoon and two hands on the pan). 
3. Drop a dollop in each bowl and cover with stew. Enjoy!