Fufu with smoked fish (Congo)
I have learned this recipe when visiting very good friends living in Paris. J'adore, its simple, not too expensive and
very filling, perfect for winter.
- 2 medium whole smoked kippers (Or any 2 smoked fish you can find at the fishmonger or shops)
- Cut off the head, the central bone then the skin as much as you can.
- If you can’t take off the bones, don’t worry it will be easy to eat as the bones and skin have softened during the smoking preparation.
- Or….you can use already filleted smoked fish :)
- 1 big or 2 small skinless tomatoes tin.
- Approx. 400g fresh Akra or frozen, sliced in 2cm rectangle.
- 500g frozen spinach or 1kg of fresh spinach.
- 2 onions sliced in small pieces.
- 2 teaspoons of hot paprika or smoked paprika.
- 3 teaspoons of soya sauce.
- 2 soupspoons of olive oil.
- Salt and pepper.
- 350g ( more or less) of semolina.
- In a big heavy pan add the oil and trow in the onions.
- On medium heat let it cook for 5/4 minutes until translucent.
- Add the tomatoes then paprika, soya, salt and pepper.
- Still on medium heat cook for several minutes then, add the spinach, Akras and let it cook 30 minutes until it is hot.
- Add the smoked fish sliced.
- On low heat let it summer for 20 minutes.
When it is done, prepare the Fufu.
- In a big pan, boil 500ml of water.
- Pour in the semolina in a steady stream and stir continuously with a wooden spatula.
- Place the saucepan back on medium heat.
- Whisk intensively until it starts to solidify. It has started to cook.
- Turn and press continuously until the texture is not too hard or too solft.
- Add more semolina if it is too liquid.
- Once the Fufu is ready, turn on your best African music and serve :)
Can be re-heated the day after, just keep it in the fridge.