Image for illustration onlyFufu with Vegetable Stew and Chicken
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In fufu with vegetable stew and chicken, corn flour, water and huckleberry are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Bring water to a boil in a pot.
- 2Mix half a cup of corn flour with a cup of cool water to form a paste.
- 3Remove two cups of boiling water and set aside.
- 4
Nutrition
- Calories
- 1490
- Protein
- 14.3g
- Carbs
- 108.5g
Recommended Equipment & Products
- Immersion blender
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Chef tips
Make a big batch and freeze leftovers — this soup tastes even better the next day!
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In fufu with vegetable stew and chicken, corn flour, water and huckleberry are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
