Fufu and Spinach Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 4

Ingredients:

Spinach Soup:

1/4 cup vegetable or palm oil

500 g chicken pieces

1 cup smoked fish, flaked (optional)

1 large onion, finely chopped

2 medium tomatoes, blended or chopped

1 tablespoon tomato paste

3 cloves garlic, minced

2 cm ginger, grated

1–2 Scotch bonnet or habanero peppers

2 tablespoons ground crayfish or dried shrimp powder (optional)

3 cups (720 ml) chicken or vegetable stock

400 g fresh spinach, chopped (or 300 g frozen, thawed)

1–1½ teaspoons salt, to taste

1/2 teaspoon ground black pepper

Fufu:

3 cups fufu flour

4–5 cups water

Pinch of salt (optional)

Instructions:

Season chicken with salt and pepper, then brown in oil in a large pot.

Sauté onion, garlic, and ginger in the same pot, then add tomatoes and tomato paste and cook until thick.

Add chicken back with stock, Scotch bonnet, crayfish powder, and smoked fish; simmer 20–25 minutes until chicken is tender.

Stir in spinach and cook 3–5 minutes until wilted and bright; adjust seasoning and remove whole chili if used.

For fufu, boil water, then slowly stir in fufu flour over low heat, cooking and turning until smooth and stretchy.

Shape fufu into balls and serve hot with bowls of spinach soup for dipping and scooping.

Nutrition (Calories)Calories, Best For, More.......Approximate calories: around 450–550 per serving, depending on oil and protein used. Best for hearty lunches or dinners. A balanced meal with carbs, greens, and protein.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Main Course

Calories: 450

Notes

Pro Tip:
Cook the tomato base until it darkens slightly and smells sweet, then add stock; this gives a deeper, richer flavor to the spinach soup.