West Cameroonian Peanut Stew with Fufu

May 10, 2018

Ingredients

For the Fufu
  • 2 pounds finely ground corn flour
  • 8–10 cups water
  • 3 teaspoons salt (optional)
For the stew
  • 3 pounds pork loin chops
  • 2 pounds beef chuck steak
  • 4 medium yellow onions
  • 3 packs Maggi-brand beef bouillon cubes
  • 1 tablespoon black pepper
  • 1 tablespoon granulated garlic
  • 4 large whole cabbage heads
  • 5 large beefsteak tomatoes
  • 10 cloves garlic, diced
  • 3-inch knob of ginger, grated
  • 3 16-ounce jars of smooth peanut butter
  • 4–5 cups vegetable oil
  • Salt

Preparation

Make the fufu

Add approximately 4 cups cold water to a large pot or saucepan. Add salt (optional). Gradually whisk corn flour into the water; keep stirring until it comes to the boil.

Reduce heat to low and cook until mixture thickens and becomes tender, stirring often, about 10–15 minutes. Add more water if mixture is too thick. Turn off the heat and allow the mixture to cool.

Scoop out balls of dough with a small bowl and form into balls by rolling and shaping it with your hands. Make each portion roughly the size of your hand. Wrap in aluminum foil to preserve heat if to be eaten later.

Instructions

For the stew

Wash pork and beef in cold water, rinse and pat dry. Slice beef into 3- to 4-inch chunks. Slice pork chops in half.

Slice 2 onions about ⅜ inch thick. Separate pork and beef (combine if avoiding pork is not an issue). Add onions, black pepper and granulated garlic to meat. Divide one cube of beef bouillon evenly between pork and beef. Mix well and set aside.

Chop cabbage into 1-inch pieces. Slice remaining onions, roughly dice tomatoes and garlic into small pieces. Grate ginger.

In 2 separate pots (or 1 large pot if avoiding pork is not an issue), add pork and beef mixture to pot. Add enough cold water to cover meat, set to boil. Cook for 20 minutes or until thoroughly cooked. Take out the meat. Do not throw away the leftover meat broth.

Heat water in large pot for cabbage. Once water is boiling, blanch cabbage for 10 minutes, drain and set aside. Once the mixture has cooled down, squeeze cabbage of excess water.

Heat 4–5 cups of vegetable oil in a pot. Deep-fry meat in batches until brown and crispy.

Add tomatoes, remaining onions, garlic cloves and grated ginger to pot with vegetable oil on medium-high heat. Cook down with the leftover meat broth until it reduces, about 15 minutes. Add to the pot the jars of peanut butter and remaining 2 packs of beef bouillon and mix well. Add water as needed to ensure mixture is not too clumpy. Look for a smooth consistency, not clumpy or thin. Add more water or peanut butter as needed. Cook for 15 minutes.

Add cabbage and meat and cook for an additional 15 minutes. Salt to taste. Serve with fufu.

Ingredients

For the Fufu
  • 2 pounds finely ground corn flour
  • 8–10 cups water
  • 3 teaspoons salt (optional)
For the stew
  • 3 pounds pork loin chops
  • 2 pounds beef chuck steak
  • 4 medium yellow onions
  • 3 packs Maggi-brand beef bouillon cubes
  • 1 tablespoon black pepper
  • 1 tablespoon granulated garlic
  • 4 large whole cabbage heads
  • 5 large beefsteak tomatoes
  • 10 cloves garlic, diced
  • 3-inch knob of ginger, grated
  • 3 16-ounce jars of smooth peanut butter
  • 4–5 cups vegetable oil
  • Salt
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