Fufu with Light Soup
Sign in to rate this recipe.
The Tale of Fufu with Light Soup
Fufu, pounded cassava or plantain, is an ancient West African staple, and "light soup," a thin, peppery tomato-based broth with meat or fish, is its common companion across the region. Sierra Leone's version reflects the country's blend of Krio and indigenous cooking traditions, a comfort meal eaten widely.
Ingredients
Scale:· 4 servings
- 1 kg cassava, peeled and chunked (or 2 cups cassava fufu flour)
- 500g chicken or goat meat, cubed
- 3 tomatoes, chopped
- 1 onion, chopped
- 1 Scotch bonnet chili
- 2 cloves garlic, minced
- 3 cups water or broth
- Salt to taste
Instructions
- 1Boil the peeled cassava chunks until very soft, about 25-30 minutes, then drain.
- 2Pound the boiled cassava in a mortar (or process in a food processor) until smooth and stretchy, then shape into balls; this is the fufu.
- 3Meanwhile, in a separate pot, brown the chicken or goat meat with onion and garlic.
- 4Add tomatoes and the whole chili, then pour in water or broth.
- 5Simmer for 25-30 minutes until the meat is tender and the broth is flavorful.
- 6Season the soup with salt and remove the whole chili.
- 7Serve the light soup alongside the fufu balls for dipping.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.