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Fufu with chicken pepper soup

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A traditional West African soup that’s spicy and satisfying. Served with plantain fufu.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 436g serving contains (excludes serving suggestion)
KCal
353
Carbs
50.00g
Fibre
6.70g
Protein
26.00g
Fat
4.00g
Saturates
0.70g
Sugars
9.80g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp rapeseed oil
1 large onion, chopped
2 boneless, skinless chicken breasts (approx. 300g), cut into small chunks
2 medium carrots, cut into small chunks
1 courgette, cut into chunks
2 tsp curry powder
good pinch nutmeg
1 level tsp paprika
1 tbsp tomato puree
2 red chillies, sliced into rings
1 x 400g tin chopped tomatoes
1 reduced-salt chicken stock cube, dissolved in 500ml water
400ml water
200g plantain fufu flour
Method
  1. Heat the oil in a saucepan and add the onion. Cook for 4 minutes, stirring regularly. Add the chicken and carrot and cook for a further 4 minutes, again stirring regularly.
  2. Add the courgette, curry powder, nutmeg, paprika and tomato puree and mix well.
  3. Add the chilies, tomatoes, and stock, bring to the boil, turn down the heat, cover and simmer gently for 12 minutes.
  4. Meanwhile, add 400ml of water to a saucepan and bring to boiling point, turn down the heat and stir in the fufu flour. Keep stirring for 3-4 minutes until all the flour is absorbed and there are no lumps. Remove from the heat, beat vigorously with a wooden spoon and continue to mix for 2 minutes until you have a smooth dough.
  5. Wet your hands and divide the fufu into four balls. Share the soup between four bowls and carefully place a portion of fufu on top of each pepper soup to serve.
Chefs tips
  • You can make the pepper soup with lamb or beef instead of chicken.
  • For a vegan/vegetarian version replace the chicken with a medium chopped aubergine and 200g mushrooms.
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