Fufu with chicken pepper soup

Fufu with chicken pepper soup
prep: 15 minutes
cook: 20 minutes
serving: 4

Nutrition Facts

each serving
KCal 366
Carbs 52.3g
fiber 7.4g
Protein 25.8g
Fat 4.3g
Saturates 0.6g
Sugars 11.6g
Salt 0.32g
Fruit/Veg Portion 2

Ingredients

all 14 types
  1. 2 tsp rapeseed oil
  2. 1 large onion, chopped
  3. 2 boneless, skinless chicken breasts (approx. 300g), cut into small chunks
  4. 2 medium carrots, cut into small chunks
  5. 1 courgette, cut into chunks
  6. 2 tsp curry powder
  7. good pinch nutmeg
  8. 1 level tsp paprika
  9. 1 tbsp tomato puree
  10. 2 red chillies, sliced into rings
  11. 1 x 400g tin chopped tomatoes
  12. 1 reduced-salt chicken stock cube, dissolved in 500ml water
  13. 400ml water
  14. 200g plantain fufu flour

Directions

5 steps in total
Step 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.

Step 2

Add the courgette, curry powder, nutmeg, paprika and tomato puree and mix well.

Step 3

Add the chilies, tomatoes, and stock, bring to the boil, turn down the heat, cover and simmer gently for 12 minutes.

Step 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.

Step 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.

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