Ingredients:

  • 1 lb beef chuck, cut into 1-inch cubes
  • 0.5 lb tripe (shaki), pre-cleaned and diced
  • 1 medium smoked fish, deboned and flaked
  • 2 tbsp ground crayfish
  • 1 tsp salt
  • 2 bouillon cubes
  • 2 cups ground egusi (melon seeds)
  • 1 small onion, finely grated
  • 0.25 cup water (for egusi paste)
  • 0.5 cup red palm oil
  • 2 red bell peppers, blended
  • 2 scotch bonnet peppers, blended
  • 2 cups fresh spinach, roughly chopped
  • 3 cups cassava flour
  • 5 cups water (for fufu)

Instructions:

  1. Place the beef chuck and tripe in a large pot with salt and bouillon cubes. Cover with just enough water to submerge the meat and simmer for 30 minutes until the tripe is tender. Don't throw away that liquid; that's liquid gold broth we'll use later.
  2. Mix your 2 cups of ground egusi with the grated onion and 0.25 cup water to form a thick, gritty paste.
  3. In a separate wide pot, heat the 0.5 cup palm oil on medium for 2 mins. Add the blended bell peppers and scotch bonnets. Fry this mixture for 10 minutes until the oil begins to separate and float on top of the pepper base.
  4. Scoop small spoonfuls of this paste into the frying pepper sauce. Do not stir! Cover the pot and let it steam for 5 minutes until the lumps feel firm to the touch.
  5. Gently pour in the meat, tripe, and the reserved broth. Add the flaked smoked fish and 2 tbsp ground crayfish. Stir very carefully to avoid breaking the egusi lumps. Simmer for 15 minutes until the sauce thickens and glows with a deep orange hue. Fold in the spinach at the very end.
  6. Bring 5 cups of water to a boil in a clean pot. Reduce heat to medium low and gradually whisk in the 3 cups of cassava flour. Stir vigorously with your wooden spoon, pressing the dough against the sides of the pot to remove lumps. Continue this pounding motion for 8 minutes until the fufu is stretchy and translucent.