Jul 14 2026
Restaurants›Motherland Kitchen›Watercress Stew & Corn Fufu Recipe

Watercress Stew & Corn Fufu Recipe

Inspired by Motherland Kitchen
Time45m
Serves4

Make Watercress Stew & Corn Fufu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Watercress Stew

Corn Fufu

Method

Watercress Stew

  1. 1

    Prepare the Ingredients

    Wash the watercress thoroughly under running water. Peel and chop the onion and garlic. Peel and dice the potatoes.

  2. 2

    Sauté Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  3. 3

    Cook Potatoes

    Add the diced potatoes to the pot and stir for a couple of minutes. Pour in the vegetable broth, add salt and black pepper, and bring to a boil.

  4. 4

    Simmer the Stew

    Reduce the heat to low and let the stew simmer for about 15-20 minutes or until the potatoes are tender.

  5. 5

    Add Watercress

    Once the potatoes are cooked, add the watercress to the pot. Cook for an additional 5 minutes. Stir in the lemon juice and adjust seasoning if needed.

Corn Fufu

  1. 6

    Mix Cornmeal

    In a bowl, mix the cornmeal with a small amount of cold water to form a smooth paste.

  2. 7

    Boil Water

    In a separate pot, bring 500 ml of water to a boil. Once boiling, add salt.

  3. 8

    Cook the Fufu

    Gradually stir the cornmeal paste into the boiling water, continuously stirring to prevent lumps. Cook for about 10 minutes until it thickens and becomes smooth.

  4. 9

    Shape the Fufu

    Once cooked, remove the pot from heat. Wet your hands and shape the fufu into small balls or serve it in a bowl.

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