Fufu na Madesu

About This Recipe

Fufu na Madesu is daily sustenance for millions of Congolese people, combining the pillowy, elastic fufu with madesu—a robust kidney bean stew cooked in palm oil with onions and tomatoes. Fufu is made by boiling and pounding starchy vegetables (cassava, plantain, or yam) until completely smooth, and in Congo it is typically formed into a ball used to scoop up stew. Madesu provides the essential protein counterpart, and the dish is a model of affordable, nutritious cooking born from the resourcefulness of Congolese home cooks. It is eaten at lunch and dinner across all social strata.

Ingredients

Serves 4

• 400 gdried kidney beans, soaked overnight
• 3 tbspred palm oil
• 1 largeonion, diced
• 2 mediumtomatoes, diced
• 3 clovesgarlic, minced
• 1 wholechili pepper, chopped
• 1 tspsalt
• 1 cubevegetable stock cube
• 500 gcassava flour (for fufu)
• 3 cupsboiling water (for fufu)

Instructions

1. 1

   Cook the beans

   Drain soaked beans and place in a pot with fresh water. Boil for 45–60 minutes until very tender. Drain, reserving the cooking liquid.

2. 2

   Make the stew

   Heat palm oil in a pan, sauté onion 6 minutes. Add garlic, chili, and tomatoes and cook 5 minutes until tomatoes break down. Add cooked beans, stock cube, and enough cooking liquid to make a thick stew. Simmer 15 minutes. Season with salt.

3. 3

   Make fufu

   Bring 3 cups water to a rolling boil in a pot. Gradually pour in cassava flour while stirring rapidly with a wooden spoon to prevent lumps. Reduce heat to low and continue stirring vigorously for 8–10 minutes until smooth, elastic, and pulling away from the pot sides.

4. 4

   Serve

   Wet your hands and shape fufu into smooth balls or mounds. Serve alongside the madesu stew for dipping and scooping.

Variations

• •

  Use black-eyed peas instead of kidney beans.

• •

  Make fufu from plantain powder for a slightly sweeter flavor.

• •

  Add smoked fish to the bean stew for extra protein and flavor.

Storage

Bean stew keeps well for 4 days refrigerated. Fufu is best fresh; it hardens on standing.

Frequently Asked Questions