Basic Chicken Stew

Served with gluten free fufu ‘dumplings’. πŸ™‚

For those of you who are not familiar with fufu, it’s such a great naturally gluten free food, commonly eaten in many parts of Africa and also the Caribbean. It’s generally made from cassava and/or plantain flour, but always check the ingredients just in case (apparently it can sometimes contain other flours, including wheat semolina, but I think this is quite rare as I’ve never seen it). It can be made into dumpling-like balls that go very well with stews, curries, etc.

You can usually find in the world foods section in supermarkets as well as in markets and many corner shops here in London.


  • 2 chicken breasts
  • 4 large carrots
  • 4 large celeries
  • 4-5 small/medium potatoes
  • 2 handfuls of green beans
  • 2 onions
  • 5-6 garlic cloves
  • Fresh thyme (a generous handful – with sprigs)
  • 1 Tbsp dijon mustard
  • 1 Tbsp rice or white wine vinegar
  • 2 Tbsp Worcestershire sauce (I used Chippa gluten free Worcester sauce)
  • Chicken stock (I used 3 Kallo chicken stock cubes + 400ml water for each cube)
  • Salt
  • Black pepper (a generous amount)
  • 1-2 Tbsp cornflour (to thicken)
  • 3 Tbsp olive oil

For the fufu:

  • Fufu
  • Hot water


  1. Roughly chop all the vegetables and finely chop the garlic.
  2. Heat up the olive oil on medium/low heat and fry the onions for a couple of minutes.
  3. Add the celery and garlic and keep frying for a further 2 minutes.
  4. Add the potatoes, carrots and and black pepper and fry for another few minutes.
  5. Add the chicken, stock, water, thyme, mustard, vinegar, worcester sauce, salt and more black pepper.
  6. Bring to a boil and add the green beans just before putting on the pressure cooker lid.
  7. Cook for 20 minutes.
  8. To thicken the stew, mix the cornflour with a bit of cold water in a small bowl and pour into the pan slowly (just a bit a time) while stirring constantly, until you reach the desired thickness.
  9. To make the fufu, just pour some in a bowl and add a bit of hot water to it gradually, stirring until it absorbs all the water and form a ball out of it. This version is more on the creamy side. If you want more of a dough ball/dumpling kind of texture, bring the water to a boil before adding the fufu. Stir and mash/pound it until it sticks all together and is no longer lumpy. Wait for it to cool down and shape it into balls with your hands.
  10. If you’re not using a pressure cooker, put the lid on, bring to a boil and then simmer until everything is cooked through. You will most likely need more water so keep an eye on it and add more if necessary/if it reduces too much.


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