Fufu with Light Soup

Name: Fufu with Light Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Ghana
Ingredients: 2 lbs cassava, peeled; 1 lb green plantain, peeled; 2 lbs goat meat or chicken, cut into pieces; 4 tomatoes and 1 onion, blended; 1 scotch bonnet pepper, whole; 2 tbsp ground crayfish; 4 cups water or stock; Seasoning cubes, to taste

6 servings25 min prep45 min cookMedium Ghana

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The Story Behind It

The Tale of Fufu with Light Soup

Story updated September 17, 2026

Fufu, made by pounding cassava with plantain or yam into a smooth, stretchy dough, developed among Ghana's Akan communities, whose word 'fufuo' (to mash) gave the dish its name. Light soup began as a simple tomato-and-fish broth among the Ga fishing communities of Accra before expanding to goat and other meats, and the pairing remains a Ghanaian staple.

Ingredients

Scale:· 6 servings

2 lbs cassava, peeled
1 lb green plantain, peeled
2 lbs goat meat or chicken, cut into pieces
4 tomatoes and 1 onion, blended
1 scotch bonnet pepper, whole
2 tbsp ground crayfish
4 cups water or stock
Seasoning cubes, to taste

Instructions

1Boil cassava and plantain together until very soft, about 25 minutes.
2Pound the boiled cassava and plantain together (or process in a food processor) until smooth and stretchy; keep warm.
3In a separate pot, boil the meat with onion and seasoning cubes until tender.
4Add the blended tomato mixture, whole scotch bonnet, and crayfish, and simmer 20 minutes to make a light, brothy soup.
5Adjust seasoning with salt and let simmer until flavorful.
6Serve the fufu in bowls with the light soup ladled generously over the top.

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