Ingredients:
10 plantains, peeled
4 smoked tuna steaks (or tilapia)
5 crabs
1kg smoked beef, cubed
5 aubergines (eggplants)
7 ripe tomatoes
5 hot, red, chillies
3 onions
2 Maggi shrimp cubes (or fish bouillon cubes)
salt, to taste
a few grains of apki
red palm oil
Method:
Place a large pot on the hob and add the smoked meat along with the plantains, 4 chillies, tomatoes, onions, aubergines and a little salt. Cover and cook for 30 minutes. After this time, remove the meat and turn the other ingredients into a bowl. Remove the plantains and set aside then crush the vegetables and return to the pot with the meat. Put back on the heat and add the smoked fish. Bring back to a simmer and add a little apki. Continue cooking for about 20 minutes more, or until the fish and meat are tender.
For the Foufou, heat about 6 tbsp red palm oil in a pan. When hot, add to a mortar along with a red chilli a few grains of apki. Pound to a smooth paste then scrape out onto a serving dish. Add about 60ml red palm oil into a bowl and mix in a little apki then season to taste with salt and black pepper. Using your fingers or the end of a thick wooden spoon poke holes in the fufu. Pour over the spiced oil mixture.
Serve to accompany the fish stew.
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