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African fufu with lamb
20 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 513
  • Fat about 20g
  • Carbohydrates about 46g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 600 g stewing lamb, cut into approx. 2 cm pieces
  • 0.75 tsp salt
  • 2 tbsp peanut oil
  • 3 onions, cut into thin slices
  • 2 tbsp tomato puree
  • 2 garlic clove, squeezed
  • 2 tbsp harissa
  • 2 tsp paprika
  • 2 tsp ground coriander seeds
  • 2 tsp ground cumin
  • 1 cinnamon stick, cut in half
  • 1 tin chopped tomatoes (approx. 800 g)
  • 3 dl meat bouillon
  • 75 g potato starch
  • 6 dl water
  • 100 g durum wheat semolina
  • 0.5 bunch coriander, leaves torn off
  • For a casserole dish with a lid
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And that's how it's done
And that's how it's done
Heat the oil in a cooking pot. Brown the meat in batches for approx. 4 mins. per batch, remove from the pan, season with salt. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Add the tomato puree and harissa, cook briefly, season. Add the tomatoes and stock, bring to the boil, reduce the heat, return the meat to the pan. Cover and cook on a low heat for approx. 1½ hrs.
Mix the potato starch with 100 ml water, set aside. Bring the rest of the water (500 ml) to the boil in a wide pan. Stir in the semolina using a whisk and continue stirring. Add the potato starch, stir in using a wooden spoon, stir for approx. 5 mins. until you have a smooth puree. Serve the fufu with the lamb stew, sprinkle with coriander.