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Fufu with chicken pepper soup

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Fufu with chicken pepper soup
A traditional West African soup that’s spicy and satisfying. Served with plantain fufu.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 435g serving contains (excludes serving suggestion)
KCal
366
Carbs
52.3g
Fibre
7.4g
Protein
25.8g
Fat
4.3g
Saturates
0.6g
Sugars
11.6g
Salt
0.32g
Fruit/Veg Portion
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
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Method

Recipe 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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