African Fusion Pizza: Spicy Chicken with Pumpkin Fufu Crust

This recipe brings together the comforting familiarity of pizza with West African flavors, creating a unique dish that's both approachable and culturally rich. The pumpkin fufu crust offers a gluten-free alternative with a subtly sweet flavor, while the spiced chicken topping delivers bold, aromatic notes.

African Fusion Pizza: A colorful blend of spices and textures

For home cooks: This crust is simple to make and works well with various toppings.
For researchers: The adaptation of traditional fufu preparation methods reflects broader trends in African food processing modernization.

The Unique Pumpkin Fufu Crust

The crust combines pumpkin puree with fufu flour (typically cassava-based), creating a soft, slightly sweet base that's naturally gluten-free. Pumpkin adds vitamins A and C, while fufu provides a satisfying, hearty texture.

Pumpkin fufu dough ready for shaping and baking

For home cooks: This versatile crust pairs well with many different toppings.
For researchers: The spices used reflect historical trade patterns, while palm oil represents sustainable agricultural practices in contemporary African farming.

Ingredients

Pumpkin Fufu Crust

• 2 cups pumpkin puree
• 1 cup fufu flour (cassava-based)
• 1 cup water
• ½ teaspoon salt

Spicy Chicken Topping

• 2 chicken breasts, diced
• 2 tablespoons palm oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• ½ cup tomato sauce
• 1 cup shredded mozzarella cheese
• ½ cup sliced red onions
• ½ cup sliced bell peppers
• ¼ cup chopped fresh cilantro

Preparation

Making the Crust

1. Bring 1 cup of water to boil in a medium pot.
2. Stir in pumpkin puree and salt until well combined.
3. Gradually add fufu flour, stirring constantly to prevent lumps.
4. Continue stirring until a smooth dough forms, then remove from heat.
5. Allow to cool slightly, then knead briefly until smooth.
6. Preheat oven to 400°F (200°C).
7. Place dough on parchment-lined baking sheet and press to ¼-inch thickness.
8. Bake for 15-20 minutes until golden and firm to the touch.

Note: The crust can be prepared ahead and stored for up to 2 days before topping and baking.

Preparing the Topping

1. Heat palm oil in a large skillet over medium heat.
2. Sauté garlic and ginger until fragrant (about 1 minute).
3. Add diced chicken and cook until browned on all sides.
4. Add all spices, salt, and pepper, stirring to coat chicken evenly.
5. Pour in tomato sauce and simmer for 5-7 minutes until slightly thickened.

Assembling and Baking

1. Spread the chicken mixture evenly over the pre-baked crust.
2. Sprinkle with shredded mozzarella cheese.
3. Top with sliced onions and bell peppers.
4. Return to oven and bake for 10-15 minutes until cheese is bubbly and golden.
5. Remove from oven and garnish with fresh cilantro.
6. Let cool for 5 minutes before slicing and serving.

Total time: Approximately 50 minutes (20 minutes preparation, 30 minutes cooking)

The finished pizza showcases layers of flavor and texture

Why This Recipe Works

This dish successfully bridges culinary traditions, making African flavors accessible through a familiar format. The pumpkin fufu crust is both nutritious and easy to work with, while the spice blend creates depth without overwhelming heat.

For those interested in traditional techniques adapted for modern kitchens, see our related recipe: Fufu Made in a Bread Mixer.

Final thoughts: Whether you're looking for a new weeknight dinner option or studying food adaptation patterns, this recipe represents the dynamic nature of contemporary African cuisine.