Plantain Fufu with Pigeon Pea & Spinach Stew

COOK THE PIGEON PEAS:

• Boil the soaked Ayoola Pigeon Peas for 30–35 minutes until fully tender. Drain and set aside.

MAKE THE STEW:

• Fry the diced onion in palm oil over medium heat until soft and translucent.
• Add the blended tomato and scotch bonnet, and simmer for 10 minutes, stirring occasionally, until the sauce deepens in colour and the raw tomato smell fades.
• Stir in the cooked pigeon peas and crayfish (if using), season, and simmer for a further 5 minutes to let the flavours combine.
• Fold in the chopped spinach right at the end and cook for just 1–2 minutes until wilted but still vibrant green.

PREPARE THE PLANTAIN FUFU:

• Make the Ayoola Plantain Fufu Flour per pack instructions, stirring continuously until smooth and elastic.
• Wet your hands and mould into smooth balls while still warm.

BRING IT TOGETHER:

• Plate the fufu balls alongside a generous serving of the stew, making sure to spoon over plenty of the palm-oil sauce.

SERVE HOT