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