Fufu with Light Soup
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The Tale of Fufu with Light Soup
Fufu, pounded cassava and plantain or yam into a smooth, stretchy dough, is one of Ghana's most iconic staples, traditionally made by hand-pounding with a large mortar and pestle, a labor-intensive process still practiced in many households. Paired with light soup, a thin, tomato-based broth, it forms a classic Ghanaian meal eaten by hand.
Ingredients
Scale:· 6 servings
- 2 lb cassava, peeled
- 2 unripe plantains, peeled
- 2 lb chicken or goat meat
- 4 tomatoes
- 1 onion
- 1 tbsp grated ginger
- 3 cloves garlic
- 1 whole scotch bonnet chili
- Salt, to taste
Instructions
- 1Boil the cassava and plantain together in water until very soft, about 25-30 minutes.
- 2Drain and pound in a mortar (or process in a heavy-duty mixer) with a little water until smooth, stretchy, and lump-free, forming the fufu dough.
- 3Shape the fufu into smooth balls and set aside covered.
- 4Separately, simmer the meat with onion, ginger, garlic, and chili in water until tender.
- 5Add blended tomatoes and simmer 20 minutes to make the light soup.
- 6Season with salt.
- 7Serve the fufu balls in bowls of hot soup, to be eaten by pinching off small pieces and dipping.
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