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West African Fufu with Fish and Spinach Stew

Name: West African Fufu with Fish and Spinach Stew
Total time: 40 min
Cuisine: African
Ingredients: 100g cassava and plantain flour mix (for fufu); 150g fresh white fish fillet; 1 cup fresh spinach leaves; 1 small onion, chopped; 1 clove garlic, minced; 1 small tomato, diced; 1 tbsp palm oil or vegetable oil; 2 whole green bell peppers; 1/2 tsp smoked paprika; Salt to taste; Water as needed

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40 minTotal time

MediumDifficulty

550kcal / serving

Ingredients

For 1 serving

servings

100g cassava and plantain flour mix (for fufu)
150g fresh white fish fillet
1 cup fresh spinach leaves
1 small onion, chopped
1 clove garlic, minced
1 small tomato, diced
1 tbsp palm oil or vegetable oil
2 whole green bell peppers
1/2 tsp smoked paprika
Salt to taste
Water as needed

Ingredient substitutions

Fresh white fish fillet A similar firm white fish fillet, such as cod or haddock.
Fresh spinach leaves An equal amount of fresh kale, finely chopped; allow extra time for it to soften.
Palm oil Vegetable oil, as listed, for a milder flavor.
Smoked paprika Sweet paprika for a less smoky flavor.

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein30 g

Carbohydrates72 g

Fat16 g

Fiber 8 g · Sugar 9 g · Sodium 650 mg

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This traditional West African dish features smooth, dome-shaped fufu served alongside golden pan-fried fish in a glossy, deep green spinach stew with subtle orange undertones, garnished with whole green bell peppers for a fresh, vibrant touch.

African

Steps

Prepare the fufu by mixing cassava and plantain flour with water in a pot over medium heat, stirring continuously until smooth and thick. Shape into a dome and set aside.
Season the fish fillet with salt and smoked paprika.
Heat half the oil in a pan and fry the fish until golden and cooked through. Set aside.
In the same pan, add remaining oil, sauté onion and garlic until translucent.
Add diced tomato and cook for 3 minutes.
Add spinach leaves and cook until wilted and glossy, allowing the green sauce to develop with slight orange undertones from the tomato.
Season the spinach stew with salt to taste.
Plate the fufu dome, place the fried fish in front, pour the spinach stew around the fish, and garnish with two whole green bell peppers on the side.
Serve immediately while warm.

Tips for West African Fufu with Fish and Spinach Stew

Fufu is ready when it looks glossy and pulls cleanly from the sides of the pot; a lumpy or dry center means the mixture needs more attention.
Keep the fish pieces intact when turning them; they can break apart if moved before a golden crust forms.
Use a wide pan so the spinach can wilt evenly and the stew stays glossy rather than watery.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the savory fish and glossy greens without overwhelming the fufu.

0% option: Sparkling water with a squeeze of lime.

Storage

Refrigerate leftover fish, stew, and fufu in separate airtight containers within 2 hours; keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the fish is cooked?

It should be golden outside and opaque through the thickest part, flaking easily with a fork.

Why did my fufu turn lumpy?

The flour may have hydrated unevenly. Smooth lumps against the pot as you stir, and add water gradually if the mixture becomes too stiff.

Can I make the stew ahead?

Yes. Make it earlier the same day, refrigerate promptly, and reheat until steaming hot. The spinach may soften further after reheating.

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West African Fufu with Fish and Spinach Stew

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for West African Fufu with Fish and Spinach Stew

Drink pairing

Storage

Frequently asked questions

How can I tell when the fish is cooked?

Why did my fufu turn lumpy?

Can I make the stew ahead?

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