NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Ground egusi seeds

1 tsp Red palm oil

0.25 cup Cassava flour

0.25 cup Water

1 cup Spinach

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 cup Tomato puree

PREPARATION

• 1

  In a small saucepan, combine the cassava flour and water over medium-low heat.

• 2

  Stir the cassava mixture vigorously and constantly with a wooden spoon until it forms a thick, stretchy, and smooth dough.

• 3

  Season the cubed chicken breast with sea salt, black pepper, and smoked paprika.

• 4

  Heat the red palm oil in a separate skillet over medium heat and sauté the diced red onion and minced garlic until translucent.

• 5

  Add the chicken to the skillet and sear until golden brown on all sides.

• 6

  Stir in the tomato puree and ground egusi seeds, adding an extra tablespoon of water if the sauce is too thick.

• 7

  Cover and simmer for 8 minutes until the chicken is fully cooked and the flavors have melded.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted, then serve immediately with the warm fufu.