West African Chicken Peanut Stew with Cassava Foo Foo
A vibrant West African one-pot meal pairing creamy cassava foo foo with aromatic chicken plasas. This peanut-based stew combines tomatoes, peanut butter, and spinach simmered with drumsticks until tender, balanced by garlic, chili, and cayenne heat. Served together as a complete dish, the smooth cassava dumpling complements the rich, slightly spicy broth. Perfect for family gatherings or when introducing West African cuisine to new audiences. This version keeps both components simple and unfussy, letting quality ingredients shine without unnecessary steps.
Ingredients
- 2 cassava, halvedplantains2 mediumroot-swap
peel and cut into chunks before cooking
- 6 tablespoon butter
- 4 pound chicken drumsticksbeef chuck1:1meat-swap
increase simmer to 60 minutes
- 2 tablespoon peanut oil
- 2 onion
- 10 ounce canned diced tomatoes
- 10 ounce canned tomato puree
- ⅓ cup peanut butter
- hot chili pepper(optional)
- 2 tablespoon garlic paste
- kosher salt(optional)
- cayenne pepper(optional)
- 1 quart chicken stock
- 10 ounce fresh baby spinach
Instructions
- 1
Cut cassava in half and cover with lightly salted water, simmer until flesh feels tender when pierced with a small knife
- 2
Drain cassava and remove center string
- 3
Mash cassava with butter until smooth, season with garlic paste, salt, and cayenne pepper until texture is firmer than mashed potatoes
- 4
Season chicken drumsticks with salt and cayenne pepper
- 5
Saute chicken in peanut oil until golden on all sides, then remove from pan
- 6
In same pan, saute onions until translucent
- 7
Add diced tomatoes, tomato puree, peanut butter, hot chili pepper, garlic paste, salt, and cayenne pepper, saute for 3 minutes until bubbly
- 8
Pour in chicken stock and return chicken to pan, simmer for 45 minutes
- 9
Stir in fresh baby spinach and simmer for 1 minute
- 10
Serve foo foo alongside the plasas stew
Tips
When mashing cassava, work quickly while warm for smoothest texture. If mixture becomes stiff, warm gently over low heat before stirring.
Brown chicken deeply before stewing to develop savory flavor. Don't rush this step as it builds the stew's foundation.
Stir in spinach at the very end to preserve its vibrant color and prevent overcooking. One minute is sufficient.
Good to Know
Refrigerate in airtight containers up to 4 days. Foo foo and plasas keep separately. Reheat stew gently on stovetop adding splash of stock if needed. Cassava foo foo can be reheated by steaming or warming with extra butter.
Prepare plasas stew through step 8 up to 2 days ahead. Reheat gently before adding spinach. Make foo foo no more than 2 hours before serving as it hardens as it cools.
Arrange warm foo foo on plate and ladle hot plasas stew around it. Serve immediately with lime wedges and additional cayenne pepper for heat adjustment. Pairs well with rice wine or ginger beer.
Common Mistakes
Do not skip browning chicken to avoid pale, underseasoned stew with weak flavor base.
Do not overcook spinach to avoid losing color and nutritional value.
Do not make foo foo too far in advance to avoid hard, difficult-to-eat texture.
Do not underseason the cassava mash to avoid bland, one-note foo foo.
Substitutions
Nut-Free Alternatives
General Alternatives
peel and cut into chunks before cooking
FAQ
Can I make this dish ahead for a dinner party?
Yes, prepare the plasas stew up to 2 days in advance and refrigerate. Reheat gently on the stove, adding spinach only after reheating. Make fresh foo foo within 2 hours of serving for best texture. Both components reheat well separately.
What if I cannot find fresh cassava root?
Frozen cassava works as a substitute if thawed first. Alternatively use plantains, yams, or even mashed potatoes, though the authentic flavor will shift slightly. Adjust cooking time based on ingredient used.
How long does this stew keep and can I freeze it?
Refrigerate stew for up to 4 days. Freezing is possible for up to 3 months; thaw overnight in refrigerator before reheating. Do not freeze foo foo as the texture becomes grainy and unappetizing after thawing.