<
Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
<
>
There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
<
Bon Appétit ! Life is Good !
<
<
Click here to read all about Foo Foo
<
Click here to read all about Plasas
<
Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
>
<
<
Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
<
Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
>
Foo Foo
<
Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
<
Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
<
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
<
<
<
-
- scrubb 2 medium size cassava, cut in half
-
- cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife
-
- remove from water, peel, remove the center string
-
- to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)
-
- rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes
-
- foo foo – this amount will serve 4-6
-
- season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste
-
- saute the chicken in 2 tblsp peanut oil until golden on all sides
-
- remove the chicken from the pan
-
- to the same pan, add 2 ea medium size diced onions, saute until translucent
-
- add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly
-
- add 1 qt chicken stock
-
- return the chicken to the pan
-
- simmer the chicken until cooked through, about 40 minutes
-
- add 10 oz raw spinach, simmer 1 minute, check/adjust seasoning
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava) <
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
-
- Foo Foo
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
-
- Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)
<
<
<
>
ChefsOpinion 
Well, this dish keeps life interesting.
LikeLiked by 1 person
Love your gracious comments, Anneli 🙂
Life is Good !
LikeLike
Never cooked or eaten anything like that foo foo, interesting!
LikeLiked by 1 person
It resembles mashed potatoes – but soooo much better 🙂
LikeLiked by 1 person