NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 tbsp ground egusi seeds

0.5 tsp red palm oil

0.25 cup tomato puree

1 cup fresh spinach

0.25 cup onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup rolled oats

0.5 cup water

PREPARATION

• 1

  Process the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

  Combine the oat flour and water in a small pot over medium heat, stirring vigorously until the mixture thickens into a smooth, dough-like fufu.

• 3

  In a medium saucepan, heat the red palm oil over medium heat and sauté the diced onions until they are soft and translucent.

• 4

  Add the diced chicken breast, sea salt, black pepper, and garlic powder to the pan, cooking until the chicken is browned on all sides.

• 5

  Stir in the tomato puree and ground egusi seeds, adding a small amount of water if needed to achieve a thick, velvety sauce.

• 6

  Fold in the chopped spinach and simmer for 3 minutes until the greens are just wilted, then serve immediately with the warm oat fufu.