Fufu with Light Soup

Ingredients

• 1kg cassava, peeled and chunked (or 2 cups cassava flour)
• 500g chicken or goat meat, bone-in pieces
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 scotch bonnet pepper
• 2 tbsp tomato paste
• 1 tsp ground crayfish or dried shrimp (optional)
• Salt to taste

Instructions

1. 1Boil the peeled cassava chunks in water until very soft, then drain, reserving a little cooking water.
2. 2Pound the boiled cassava in a mortar (or process in a food processor) until smooth, elastic, and stretchy, adding a splash of the reserved water if needed.
3. 3Shape the pounded cassava into smooth balls and set aside, keeping covered to prevent drying out.
4. 4For the soup, brown the meat in a pot with a little oil, then add the chopped onion and cook until softened.
5. 5Stir in tomato paste and chopped tomatoes, cooking until the sauce thickens slightly.
6. 6Add water to reach a light, brothy consistency, along with the whole scotch bonnet pepper and ground crayfish if using.
7. 7Simmer until the meat is tender and the broth is well flavored, about 30-40 minutes, then season with salt.
8. 8Serve the fufu balls alongside the hot light soup, traditionally eaten by pinching off pieces of fufu to dip.

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