Entree: Equatorial Guinea – National Cuisine – Fufu (Starchy pounded dough made from cassava and/or plantain used to scoop and eat soups and stews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 2 lb (900 g) cassava (yuca), peeled and cut into chunks
- 1 lb (450 g) green plantain, peeled and cut into 1-inch (2.5 cm) pieces (about 2 medium)
- Salt to taste
- Water as needed for boiling and mashing

Smoked-fish tomato stew
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika or 1/2 tsp (2.5 g) cayenne pepper, optional
- 12 oz (340 g) smoked mackerel or smoked fish, bones removed and flaked
- 1 cup (240 ml) water or fish stock
- 1 tbsp (15 ml) lime or lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro or parsley (optional)
- Salt and black pepper to taste

Instructions

1. Prepare the fufu: place cassava and plantain in a large pot and cover with water; add a pinch of salt. Bring to a boil, then simmer until both are very tender, about 20–30 minutes.
2. Drain well and return cassava and plantain to the pot. While hot, mash vigorously with a potato masher or pounded with a sturdy wooden pestle until completely smooth and elastic; if needed, return to low heat and stir rapidly, adding a few tablespoons of hot water to reach a soft, cohesive dough. Shape into 4 portions and keep covered and warm.
3. Make the stew: heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute more.
4. Stir in the chopped tomatoes and tomato paste; cook down until tomatoes soften and the mixture thickens, about 6–8 minutes. Add smoked paprika or cayenne if using.
5. Add the flaked smoked fish and 1 cup (240 ml) water or fish stock; simmer gently 5–8 minutes to meld flavors. Stir in lime juice, chopped cilantro or parsley if using, and season with salt and pepper to taste.
6. To serve: place a portion of fufu on a communal plate or individual plates and use pieces of fufu to scoop up the warm smoked-fish stew. Enjoy immediately.