Entree: Burkina Faso – Southern Culinary Region – Fufu (Thick starchy dough of pounded cassava and plantain served for dipping into savory stews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) cassava, peeled and chopped
- 1 large ripe plantain, peeled and sliced, approx. 8 oz (225 g)
- 4 cups (960 ml) water, divided
- 1 tsp (5 g) salt, plus more to taste
- 3 tbsp (45 ml) peanut oil
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (125 g) smooth peanut butter (groundnuts)
- 2 cups (480 ml) beef stock or water
- 1 medium carrot, sliced, approx. 4 oz (115 g)
- 1 small hot pepper (scotch bonnet or habanero), whole or chopped to taste
- 1 bouillon cube (optional)
- 2 tbsp (30 g) roasted peanuts, chopped, for garnish (optional)

Show original ingredient measurements

- 1 lb (450 g) cassava, peeled and chopped
- 1 large ripe plantain, peeled and sliced, approx. 8 oz (225 g)
- 4 cups (960 ml) water, divided
- 1 tsp (5 g) salt, plus more to taste
- 3 tbsp (45 ml) peanut oil
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (125 g) smooth peanut butter (groundnuts)
- 2 cups (480 ml) beef stock or water
- 1 medium carrot, sliced, approx. 4 oz (115 g)
- 1 small hot pepper (scotch bonnet or habanero), whole or chopped to taste
- 1 bouillon cube (optional)
- 2 tbsp (30 g) roasted peanuts, chopped, for garnish (optional)

Instructions

1. Prepare the cassava and plantain: place cassava and plantain in a large pot with 3 cups (720 ml) water and 1/2 tsp (2.5 g) salt. Bring to a boil, then reduce heat and simmer until very tender, about 20–25 minutes.
2. Drain, reserving 1/2 cup (120 ml) of the cooking liquid. While hot, transfer cassava and plantain to a mortar and pestle and pound until smooth and elastic, adding reserved cooking liquid a little at a time to reach a dough-like consistency; or pulse in a food processor/stand mixer until smooth, scraping down sides as needed. Season with remaining salt and keep covered and warm.
3. Brown the beef: heat 3 tbsp (45 ml) peanut oil in a heavy pot over medium-high heat. Add beef cubes and brown on all sides, about 6–8 minutes. Remove beef and set aside.
4. Sauté aromatics: in the same pot, add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Build the mafé sauce: stir in tomato paste and cook 1 minute, then add crushed tomatoes, peanut butter, and 2 cups (480 ml) beef stock. Whisk to combine and return browned beef to the pot.
6. Simmer: add sliced carrot, whole or chopped hot pepper, and bouillon cube if using. Bring to a gentle simmer, cover, and cook until beef is tender and sauce has thickened, about 30–40 minutes. Adjust seasoning with salt.
7. Finish and serve: ladle the peanut-beef stew into a serving bowl. Form fufu into individual portions by hand and place alongside the stew. To eat traditionally, pinch off a piece of fufu, form a small well with your fingers, scoop up stew, and enjoy.