West African Fufu with Fish and Spinach Stew

This traditional West African dish features smooth, dome-shaped fufu served alongside golden pan-fried fish in a glossy, deep green spinach stew with subtle orange undertones, garnished with whole green bell peppers for a fresh, vibrant touch.

Steps

1. Prepare the fufu by mixing cassava and plantain flour with water in a pot over medium heat, stirring continuously until smooth and thick. Shape into a dome and set aside. 2. Season the fish fillet with salt and smoked paprika. 3. Heat half the oil in a pan and fry the fish until golden and cooked through. Set aside. 4. In the same pan, add remaining oil, sauté onion and garlic until translucent. 5. Add diced tomato and cook for 3 minutes. 6. Add spinach leaves and cook until wilted and glossy, allowing the green sauce to develop with slight orange undertones from the tomato. 7. Season the spinach stew with salt to taste. 8. Plate the fufu dome, place the fried fish in front, pour the spinach stew around the fish, and garnish with two whole green bell peppers on the side. 9. Serve immediately while warm.

100g cassava and plantain flour mix (for fufu) 150g fresh white fish fillet 1 cup fresh spinach leaves 1 small onion, chopped 1 clove garlic, minced 1 small tomato, diced 1 tbsp palm oil or vegetable oil 2 whole green bell peppers 1/2 tsp smoked paprika Salt to taste Water as needed