Cassava Fufu with Egusi Stew

1.In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.

2.Gradually add 2 cups of cassava flour to the boiling water, stirring continuously to prevent lumps from forming.

3.Reduce the heat to low and continue stirring until the mixture becomes smooth and stretchy, about 10-15 minutes.

4.Once the fufu is ready, remove it from the heat and let it cool slightly. Wet your hands with water to prevent sticking, then shape the fufu into small balls and set aside.

5.In another pot, heat 2 tablespoons of palm oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

6.Stir in the ground egusi and cook for about 5 minutes, stirring frequently to prevent burning.

7.Add the chicken or vegetable broth to the pot and bring to a simmer. Stir in the chopped spinach or bitter leaf, ground crayfish, and ground pepper. Season with salt to taste.

8.Let the stew simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.

9.To serve, place the fufu balls on a plate and pour the egusi stew around them.