Red fufu with lamb chops and sautéed spinach is an unexpected recipe that is surprisingly delightful.
But first, let me start from the beginning. Why on earth would I make red fufu ??!? The simple answer is because I wanted to! LOL
I have always wondered what else could be done with fufu. For those of you who are not familiar with fufu (its origin and how it is made), please read this post
Why red fufu with lamb chops?
I was looking for a fufu that could be made with natural food coloring without altering the fufu’s taste. So for this recipe I used beets for coloring. Here is an easy recipe on how to do it.
The beets give the fufu a beautiful bright red color that can be darkened by simply letting them boil longer.
How did I cook my lamb chops?
I like my lamb chops well done. When it comes to searing meat, I keep it simple by seasoning with salt and pepper. The sauce is the ingredient that brings everything together.With that in mind, I made a red wine reduction sauce with star anise, green pepper, vinegar and shallot to have a sweet and savory sauce that goes well with dark meat.
You can use any good red wine for the sauce. For this of you who are reluctant of using wine in your recipes, rest assure that the alcohol evaporates during the cooking process. The only think that you have to make sure of is the quantity of wine. It will determine the volume of your sauce.
How did I cook the spinach?
Spinach or any type of cooked greens go well with the fufu. Quick sautéed spinach in less than 5 min should do the trick.
Yes I know, this red fufu with lambs chops and sautéed spinach is not your typical fufu recipe. The idea of being able to try to add to something that has been the same for so long is truly exciting to me.
Next time that you cook fufu, don’t be afraid to play with its color and shape. Most importantly, don’t forget to share by tagging me!
Red fufu with lamb chops and sautéed spinach
- Prep Time: 15 min
- Cook Time: 45min
- Total Time: 1 hour
- Yield: 3
- Category: Lunch
- Method: Cooking
- Cuisine: African
Description
This recipe can be made with your choice of proteins.
Ingredients
For the fufu:
1 cup Natural food colorant (Red)
1 cup of water
1 1/2 cup of semolina flour
A dash of oil
For the lamb chops:
6 lambs chops
½ cup of olive oil
A pinch of salt and pepper
For the sauce:
1 green pepper
2 shallots
12 oz red wine
A splash of vinegar
A splash of honey
½ tsp a star anise
1 tbsp of butter
For the spinach:
A bunch of spinach
1 glove of garlic
A pinch of salt
A dash of olive oil
Instructions
For the fufu:
In a pan, put some food colorant with the water on medium high heat.
Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to time.
Once the porridge is formed, start adding flour progressively while stirring rapidly. When you can get consistent dough that is more on the firm side, your fufu is ready.
Serve it immediately with the rest of the food.
For the spinach:
In a small sauce pan on medium high heat, put the olive oil in with the glove of garlic.
After few minutes, add the spinach and a pinch of salt.
Stir until they are wilted.
Put it aside.
For the lambs:
Sprinkle the lamb chops with salt and pepper
Sear the chops on both side in a sauce pan on medium high heat with olive oil.
Around 5 min on each side.
Put them aside.
Note: You can cook them to your liking. I like mine well done.
For the sauce:
Heat up your olive oil on medium high heat
Sautée shallots until they are translucid.
Add the green pepper, star anise, salt and stir well.
Add a splash of vinegar
After 4 min, add wine and a squirt of honey.
Let it reduce until it gets thicker.
In a collander, separate the ingredients to keep the liquid.
In a sauce pan on medium heat, melt the butter
Add the liquid to the melted butter while stirring.
Add thyme and let it simmer for 2 min.
Turn off stove and set aside.
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Oh my I’m starving now!! This looks like a great recipe to try — going to add to my list. Thank you!
Please do!
I didn’t have a clue what fufu was before I found your blog. I have been looking for a way to work with cassava flour, so this is going to be it. Also, these lamb chops are incredible. Thank you so much for sharing!
I am glad you have discovered it.It is so delicious!
The lamb was so tender and flavorful! I really enjoyed the fufu. Thanks for the recipe!
I am glad you did!
This looks so delicious! I feel like I could tackle coming lamb easily with this recipe!
It’s so easy to cook!
This is one of those recipes that is simple, yet impressive and exquisite at the same time.
thank you!