Spicy Misir Wot with Injera

Recipe for African fufu with hot sauce

In black African cuisine, fufu, a nutritious porridge made from yams and plantain, is a popular side dish. The exotic and filling porridge is made into a kind of dumpling and served with hot sauces, curries or meat.

For 4 Persons:

Fufu:

500 g cassava powder
½ yam root
500 g plantains
1 pr salt
500 ml water

Hot Sauce:

1 large onion
1 chilli pod (according to heat preference)
½ tsp berbere
1 kg strained tomatoes
250 g cherry tomatoes
salt & pepper
a little oil

Decoration:

Basil

Preparation:

Fufu: First wash the yams, then peel the yams and the plantain and cut them into small pieces. Put a pot of 500 ml water on to boil, season with a little salt. When the water boils, stir in the cassava powder, then add the yams and plantain and simmer over medium heat for about 15-20 minutes, stirring regularly.
Remove the pan from the heat and mix the mass with a hand mixer. Shape the mixture into small dumplings. These are then served with soup or hot sauce.

Hot Sauce : Peel the onion, wash it and then cut it into small cubes. Then halve the chilli pepper, remove the seeds and rinse. Wash and halve the cherry tomatoes, then put them in a dish to one side.
Put a pot on the cooker, heat the oil in it and fry the onion in it until hot.
Add the strained tomatoes, chilli and berbere and season with a little salt and pepper. Simmer the sauce for about 15 minutes over medium heat. If it becomes too thick, add a little water.

Add the cocktail tomatoes, bring to the boil again, remove from the heat and arrange the fufu dumplings with the tomato sauce in a bowl and serve directly.