Don't eat your spoon!
Step 1: Ingredients and Tools
-1 pound of salty pork meat
-1 hot pepper
-6 piment corn
-2 pounds of chicken filet
-1,5 liters of water
-1 can of coconut milk
-1 pack of fufu plantain
Note: The peanut butter in the image is from Surinam. It is fiery hot. You can just as well use you own kind. It's good both spicy and not spicy.
Step 2: De-salt, Stock, Brown & Chop
Make a chicken stock (use a cube if you're not into this) & add the bay leaves, the piment and the celeriac
Chop your onions & tomatoes very very very fine.
Step 3: Brown the Filets
Take the bayleaves out of the chicken stock.
Step 4: Water Down the Peanut Butter
Add the salty meat, the browned chicken filets, the tomatoes and the onion.
Add stock cubes or Aromat according to taste.
If you like spicy soup add the chilly.
Cook your coconut milk until it starts foaming and reduce it a little.
Make the fufu (the pack tells you how)
Step 6: Fufu Fighting
Divide the water in 2 equal parts.
Add 110 grams of Fufu flour to the pan and stir it with a wooden spoon until the water is absorbed by the fufu.
Gradualy add the rest of the water.
Place over a medium heat and kneat thoroughly (I mean really thoroughly!) for about 4 minutes until a smooth but thick consistency is achieved.
Allow fufu to cool.
Step 7: Plating Up.
Sprinkle with celeriac.
To finish drizzle a little coconut cream on top.