Name: Chili and Garlic Palmnut Chicken Fufu
Total time: 62 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 lb cassava, peeled and boiled; 1 lb plantain, peeled and boiled; 2 chicken thighs, bone-in; 2 cups palm nut soup base (palm kernel, onions, peppers); 1 onion, chopped; 2 cloves garlic, minced; 1 tsp thyme; 1 tsp salt; 1/2 tsp black pepper; 2 cups chicken broth; 1 tbsp minced garlic; 1 tsp chili flakes

A spicy and garlicky variation with extra garlic and chili flakes for a bold flavor.

Method

Insert_before 0: Mix in extra garlic and chili flakes with the onion and other seasonings during preparation.
Boil cassava and plantain until tender, then pound into a smooth dough using a mortar and pestle.
In a pot, sauté onion and garlic until fragrant.
Add chicken, thyme, salt, and pepper; cook until browned.
Pour in palm nut soup base and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is tender.
Serve fufu alongside the palmnut chicken soup.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.