Servings
Font
Back
0 from 0 votes

African Pepper Chicken Soup with Fufu

Here is a spicy chicken soup that is popular in West Africa served with fufu.

Prep Time
10 mins
Cook Time
1 hr
Servings: 6 servings
Calories: 485 kcal
Course: Soup
Cuisine: African

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)

Instructions

    Cup of Yum
  1. Cut the chicken into pieces and discard the backbone.
  2. 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.
  3. Add the chicken pieces to a large soup pot or Dutch oven then add the water and pepper paste.
  4. Bring to a boil then simmer until the chicken is tender. Add salt to taste before serving.
Prepare the fufu:
    Cup of Yum
  1. 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.
  2. Peel the plantain by taking a small sharp knife to split the peel and pry with your thumb. Cut into 2 inch cubes.
  3. 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.
  4. 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.
  5. Add ¼ cup water, reduce the heat to low. Cover and cook for another 8-10 minutes.

Nutrition Information

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

% 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.