Kribi Cassava Fufu With Ndole Sauce

Kribi Cassava Fufu with Ndole Sauce is a traditional dish from Equatorial Guinea that combines the smooth texture of cassava fufu with the rich and flavorful ndole sauce. This dish is a staple in Equatorial Guinea cuisine and is perfect for a hearty and satisfying meal.

Kribi Cassava Fufu With Ndole Sauce

Ingredients

  • 2 lbs cassava, peeled and cut into chunks
  • 1 cup peanut butter
  • 1 lb chicken, cut into pieces
  • 1 cup spinach, chopped
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup crayfish, ground
  • 1/2 cup palm oil
  • Salt and pepper to taste

Instructions

  1. Boil the cassava in a large pot of water until tender, about 20 minutes. Drain and mash the cassava to make fufu.
  2. In a separate pot, cook the chicken pieces until browned. Add the onion, tomatoes, and crayfish, and cook for 5 minutes.
  3. Stir in the peanut butter, spinach, and palm oil. Simmer for 15 minutes, stirring occasionally.
  4. Season with salt and pepper to taste.
  5. Serve the cassava fufu with the ndole sauce on top.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g

Supplies

Large pot Knife Cutting board Wooden spoon

Tools

Pot Stovetop

Serving suggestions

Serving suggestions: Serve the Kribi Cassava Fufu with Ndole Sauce alongside a fresh salad or steamed vegetables for a complete meal.

Tips & tricks

Tips: Adjust the amount of peanut butter and palm oil to achieve the desired consistency and flavor of the ndole sauce.

Cost

$15