Fufu with peanut sauce
Togo’s everyday meal: balls of yam boiled and pounded until elastic, dipped in a peanut sauce with chicken or fish.
Ingredients
- 1 kg yam (or half cassava, half green plantain)
- 200 g unsweetened peanut butter
- 600 g chicken, in pieces
- 1 onion
- 3 tomatoes
- 2 garlic cloves and 1 piece of ginger
- 1 chilli
- Oil and salt
How to make it at home
- Brown the chicken in oil with the onion, garlic and ginger, add the blended tomato and cook for 10 minutes.
- Dissolve the peanut butter in a litre of hot water, add it with the chilli and salt, and simmer gently for 40 minutes.
- Meanwhile, peel the yam, cut it into pieces and boil it for 25 minutes.
- Pound it in a mortar or with a rolling pin, wetting it with water now and then, until you have a smooth, elastic dough.
- Shape into balls with wet hands and serve with the hot sauce.
The trick: It’s eaten with the right hand: pinch off a piece of fufu and dip it in the sauce.