NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp peanut butter

1 tbsp tomato paste

0.5 cup tomato puree

1 cup water

0.5 whole red onion

1 tsp fresh ginger

2 clove garlic

0.5 whole scotch bonnet pepper

0.33 cup cassava flour

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot over medium heat and sauté the diced red onion, minced garlic, and grated ginger until they become fragrant and translucent.

• 2

  Add the chicken breast pieces to the pot, seasoning them with sea salt and black pepper, and cook until the meat is lightly browned on all sides.

• 3

  Stir in the tomato paste and tomato puree, ensuring the chicken is well-coated, then add the scotch bonnet pepper to infuse the stew with a subtle heat.

• 4

  In a small bowl, whisk the natural peanut butter with 0.5 cup of the water until a smooth paste forms, then pour it into the pot.

• 5

  Reduce the heat to low, cover the pot, and allow the stew to simmer for 20 minutes until the sauce has thickened into a velvety consistency and the chicken is tender.

• 6

  While the stew is simmering, prepare the fufu by combining the cassava flour with the remaining 0.5 cup of water in a separate saucepan over medium heat, stirring vigorously until it forms a thick, stretchy dough.

• 7

  Shape the warm cassava dough into a smooth, round ball and serve it immediately alongside the aromatic groundnut chicken stew.