Peanut Soup with Fowl And Fufu

Ready in 1 hour

Try this Peanut Soup with Fowl And Fufu recipe, or contribute your own. "Of" and "Taste" are two of the tags cooks chose for Peanut Soup with Fowl And Fufu.

Top-ranked recipe named "Peanut Soup with Fowl And Fufu"


Ingredients

Are you making this? 
3 1/2 pt Boiling water
3 oz Potato flour
1 1/2 pt Boiling water
4 Large; ripe tomatoes
6 oz Potato flakes
7 fl Cold water
2 lb Fish cutlets; salted, grilled, deep fried or sun dried
2 lg Onions; finely chopped
salt and pepper; to taste
Red chillies; fresh or canned, to taste (optl)
FUFU
PEANUT SOUP
4 Mushrooms; (optional) (4 to 6)
6 1/2 oz Peanut paste; or peanut
2 lb Lean meat (Chops); e.g. chops

Original recipe makes 4

Servings  

Preparation

Peanut Soup: Put the meat or poultry in a very large, heavy based saucepan (not a crockpot because the initial process of cooking requires fairly high heat and a crockpot does not provide enough heat to start with). Season meat with salt and pepper. Add the onions, stir together and cook dry on medium heat, stirring continuously until the outside of the meat is slightly cooked and sealed. Blanch the tomatoes in boiling water, peel off the skin and blend the fish to a smooth juice. If using canned tomatoes, blend, then pour them into the meat and onion mixture and continue to simmer. Put the peanut paste or peanut butter into a big bowl, add 3/4 pint of the boiling water and use a wooden spoon or a blender to blend the paste and water carefully together to form a creamy, smooth sauce. Add this to the meat mixture with chillies and mushrooms. Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup. Pour the rest of the boiling water into the soup and simmer slowly on medium heat to cook the meat for about 30-40 minutes, depending on the type of meat used (guinea fowl takes longer). Prepare your choice of fish by removing any residual bones. Add the fish either whole or in chunks to the soup towards the end of the cooking (during the last 30 minutes), to prevent it from breaking up in the soup. Once all the ingredients have been added, simmer slowly until the soup thickens. Fufu: Warm a medium saucepan with 7floz of the boiling water. In a small jug, blend the potato flour with 7floz lukewarm water (mixing some of the boiling water with part of the cold water, the water must not be hot or it will cook the starch) to form a creamy mixture. Empty the water from the warmed saucepan. Pour the potato flakes into the saucepan and add the remaining boiling water, enough to fully cover the potato flakes. Do not stir yet. Using a wooden spoon, stir the potato flour mixture in the jug and quickly add this to the saucepan. Speed is of the essence here, as is dexterity. Stir the two mixtures together vigorously, pulling the dough in from the centre against the inside of the saucepan with one hand and gripping the pan firmly with the other. When the dough is firm and smooth, moisten a small bowl with small quantities of the cold water and scoop the dough into this bowl, either as one large ball or individual balls and serve with the soup.

Calories Per Serving: 602 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Peanut Soup with Fowl And Fufu. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free