This weeks Discount Code

One of the main challenges in importing food from Latin America and Africa lies in the strict regulations that govern everything from disease control to fungal contamination and heavy metal content. In many regions, soils contain naturally high levels of heavy metals, which means any crops grown there can carry elevated traces and are therefore not permitted for consumption in Europe

As a result, many of the authentic and wonderful flavours from these regions are sadly absent from our daily lives. However, we can still celebrate their rich food traditions in our own kitchens.

Across much of West and Central Africa, few dishes carry as much cultural significance as fufu. This simple, hearty staple is more than just sustenance — it is a symbol of community, a shared table, and a link to centuries of culinary heritage. Traditionally prepared from starchy crops such as cassava, yams, or plantains, fufu is pounded and kneaded into a smooth, elastic dough, then served alongside richly flavoured stews and soups.

One particularly delicious pairing is a spiced groundnut and chilli stew. Built on a base of onions, garlic, and fresh ginger, the dish comes alive with smoked paprika, cayenne or African birdseye chilli for heat, and ground coriander for brightness. Smooth peanut butter and tomatoes create a rich, nutty body, while slow-cooked meat or hearty vegetables give it substance. Served hot alongside fufu, it’s the perfect way to enjoy the warmth of West African cooking while making the most of our own spice cupboard.

Please see the recipes below, and we hope you enjoy exploring these food traditions with us this week.

Steve and the Team

Basic Fufu Recipe (Cassava & Plantain)

Ingredients

• 2 cups cassava flour (or 4 medium fresh cassava roots, peeled and chopped)

• 2 medium plantains (peeled)

• 1–2 cups water (adjust to texture)

• Pinch of salt (optional)

Method – Fresh Cassava & Plantain Version

1. Peel and chop cassava roots and plantains into chunks.

2. Boil together in a large pot of water until both are very soft (about 20 minutes).

3. Drain completely, then transfer to a sturdy mortar and pestle or strong stand mixer.

4. Pound or beat until smooth, stretchy, and free of lumps.

5. Shape into a ball or mound and serve hot alongside stew or soup.

Method – Cassava Flour & Plantain Version

1. Boil the peeled plantains until soft, then mash until smooth.

2. In a heavy saucepan, combine cassava flour with 1 cup of water over medium heat, stirring continuously.

3. Add the mashed plantain and keep stirring until smooth and elastic, adding small splashes of water if needed.

4. Shape into a ball or mound and serve hot with your chosen dish.

Tip:
Fufu is meant to be eaten with your hands — pinch off a small piece, roll it lightly, then use it to scoop up the accompanying soup or stew.

Spiced Cassava & Plantain Fufu

Ingredients

• 2 cups cassava flour (or 4 medium fresh cassava roots, peeled and chopped)

• 2 medium plantains (peeled)

• 1–2 cups water (adjust to texture)

• ½ tsp ground coriander

• ½ tsp smoked paprika (or oak-smoked paprika for richer depth)

• Pinch of cayenne or African birdseye chilli powder (optional, for heat)

• Pinch of salt (optional)

Method – Fresh Cassava & Plantain Version

1. Peel and chop cassava roots and plantains into chunks.

2. Boil together in a large pot of water until very soft (about 20 minutes).

3. Drain completely, then transfer to a sturdy mortar and pestle or stand mixer.

4. Add coriander, smoked paprika, cayenne (if using), and salt. Pound or beat until smooth, stretchy, and evenly spiced.

5. Shape into a ball or mound and serve hot alongside stew or soup.

Method – Cassava Flour & Plantain Version

1. Boil the peeled plantains until soft, then mash until smooth.

2. In a heavy saucepan, combine cassava flour with 1 cup of water over medium heat, stirring continuously.

3. Add the mashed plantain, coriander, smoked paprika, cayenne (if using), and salt.

4. Stir until smooth and elastic, adding small splashes of water if needed.

5. Shape into a ball or mound and serve hot.

Serving suggestion:
Pair with spiced groundnut and chilli stew for a warm, aromatic West African-inspired meal — the gentle smokiness in the fufu complements the rich, nutty heat of the stew beautifully.

West African Groundnut Stew (Maafe)

Serves: 4–6

Ingredients

• 2 tbsp groundnut oil (or vegetable oil)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tsp ground coriander

• 1 tsp smoked paprika (optional)

• 1 tsp cayenne or African birdseye chilli powder (adjust to taste)

• 500g chicken thighs (skinless, bone-in for flavour, or boneless for quicker cooking) - Swop for Tofu or Vegetable of your choice

• 400g chopped tomatoes (tinned or fresh)

• 150g smooth peanut butter (unsweetened)

• 750ml chicken stock (or vegetable stock for vegetarian)

• 1–2 sweet potatoes, peeled and cubed

• 1–2 red peppers, chopped

• 100g spinach or kale, roughly chopped

• Salt and pepper to taste

• Fresh coriander leaves for garnish

Method

1. Heat the oil in a large pot over medium heat. Sauté the onion until soft and golden.

2. Add garlic, ginger, coriander, smoked paprika, and cayenne. Stir for 1–2 minutes until fragrant.

3. Add chicken pieces, browning lightly on all sides.

4. Stir in the chopped tomatoes and cook for 5 minutes.

5. In a bowl, whisk peanut butter with a ladle of hot stock until smooth. Return this mixture to the pot.

6. Pour in the remaining stock, add sweet potatoes and red peppers, then bring to a gentle simmer.

7. Cover and cook for 30–40 minutes, until the chicken is tender and the sweet potatoes are soft.

8. Stir in spinach or kale, season to taste, and simmer for a final 5 minutes.

9. Garnish with fresh coriander and serve hot with fufu — using the fufu to scoop up the rich, nutty stew.