Gluten-Free Fufu with Light Soup (Chicken)

Ingredients

• about 910 g Chicken Pieces
• 2 Plantains (Green)
• 2 cups Cassava Flour
• about 450 g Yam (Peeled and Chopped)
• 3 medium Tomatoes
• 1 large Onion
• 2 tbsp Ginger
• 4 cloves Garlic
• 1/2 small Scotch Bonnet Pepper
• 8 cups Water
• 2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, combine the about 910 g Chicken Pieces, 3 medium Tomatoes (chopped), 1 large Onion (chopped), 2 tbsp Ginger (chopped), 4 cloves Garlic (minced), and 1/2 small Scotch Bonnet Pepper. Add 8 cups Water and 2 tsp Salt.
2. 2Bring the pot to a rolling boil over high heat (100°C / 100°C), then reduce the heat to low, cover the pot, and simmer for 45-55 minutes, or until the chicken is cooked through and tender. The chicken is done when its internal temperature reaches 74°C.
3. 3Carefully remove the about 910 g Chicken Pieces from the pot and set them aside on a plate. Strain the soup through a fine-mesh sieve into a separate bowl or pot, discarding the solids. You should have about 6-7 cups of strained soup.
4. 4While the chicken is simmering, peel and chop the 2 Green Plantains into roughly 2.54 cm pieces. Place the chopped plantains and the about 450 g Yam (peeled and chopped) into a medium pot. Add enough water to cover the plantains and yam, then bring to a boil over high heat (100°C / 100°C). Cook for 15-20 minutes, or until the plantains and yam are very soft when pierced with a fork.
5. 5Drain the cooked plantains and yam thoroughly. Transfer the drained plantains and yam to a food processor or blender. Add about 1/2 cup of the strained soup to the processor. Blend until the mixture is very smooth and stretchy, forming a dough. If the mixture is too thick, add a little more of the reserved soup water, 1 tablespoon at a time, until it reaches a smooth, elastic consistency. Alternatively, if you prefer to use the cassava flour, combine the 2 cups Cassava Flour with about 1 cup of the strained soup in a bowl and mix vigorously with a wooden spoon until a smooth, stretchy dough forms. Add more soup liquid if needed.
6. 6Return the reserved about 910 g Chicken Pieces to the strained soup. Reheat the soup over medium heat (around 176.7°C / 175°C) for 5-10 minutes, until the chicken is heated through.
7. 7To serve, scoop portions of the fufu dough onto individual plates. Ladle the hot chicken light soup over the fufu.

Substitutions

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