African Pepper Chicken Soup with Fufu
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African Pepper Chicken Soup with Fufu
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Here is a spicy chicken soup that is popular in West Africa served with fufu.
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Ingredients
- 1 chicken entire roaster, 3-4 lbs, cut into pieces
- 1 bay leave
- 8 cups water
Pepper Paste for Soup
- 1 onion medium, sliced
- 5 cloves garlic
- 1 tbsp chicken bouillon
- 1 tbsp paprika
- 1 tbsp cilantro chopped
- ¼ cup njansa optional
- 1 tbsp parsley chopped
- 1 tbsp basil chopped
- 2 habanero peppers cored and seed
- 2 green onions white and green parts chopped
Fufu
- 2 plantains green or unripe
- 16 oz cassava aka: yuca
- 1 tsp salt
- ½ tsp white pepper
- 2 cups water (1.5 cups for firmer fufu)
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Instructions
- Cut the chicken into pieces and discard the backbone.
- Place the onion, garlic, bouillon, paprika, cilantro, njansa, parsley, basil, habanero and green onion in a food processor. Grind into a puree. Add a little water to get it flowing if needed.
- Add the chicken pieces to a large soup pot or Dutch oven then add the water and pepper paste.
- Bring to a boil then simmer until the chicken is tender. Add salt to taste before serving.
Prepare the fufu:
- Peel the yuca with a potato peeler to remove the outer layer down to the white inner part. Cut into pieces and remove the inner fibrous strands. Cut into 2 inch cubes.
- Peel the plantain by taking a small sharp knife to split the peel and pry with your thumb. Cut into 2 inch cubes.
- Place all the cubes into a blender or food processor, add 1.5 cups to 2 cups of water and blend into a fine purée or paste. 2 cups of water works better if you want it softer.
- Heat the paste in a saucepan over medium heat. Stir continuously with a wooden spoon or spatula for 8 to 10 minutes. Keep stirring to remove any lumps. The paste will turn more yellow as it cooks.
- Add ¼ cup water, reduce the heat to low. Cover and cook for another 8-10 minutes.
Nutrition Information
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Calories
485kcal
(24%)
Carbohydrates
52g
(17%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
518mg
(22%)
Potassium
833mg
(24%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1586IU
(32%)
Vitamin C
37mg
(41%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 518mg | 22% |
| Potassium | 833mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 37mg | 41% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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