Fufu with Okra Soup
Sign in to rate this recipe.
The Tale of Fufu with Okra Soup
Fufu, a pounded starch staple made from cassava or plantain, is eaten throughout West Africa. Okra, native to the continent, later traveled to the Americas via the transatlantic slave trade and shaped dishes like gumbo; in Sierra Leone, okra soup with fufu remains a daily staple meal.
Ingredients
Scale:· 6 servings
- 2 cups cassava fufu flour or fresh pounded cassava
- 500g fresh okra, sliced
- 500g fish or beef, chunked
- 1/2 cup palm oil
- 1 onion, chopped
- 1 scotch bonnet pepper
- 2 tablespoons ground crayfish
- 4 cups water or broth
Instructions
- 1Prepare the fufu by whisking the cassava flour into boiling water, stirring constantly until it forms a smooth, stretchy dough; keep warm.
- 2In a separate pot, heat palm oil and sauté onion until soft.
- 3Add the meat or fish and brown lightly.
- 4Add the sliced okra, ground crayfish, and whole scotch bonnet pepper.
- 5Pour in water or broth and simmer for 25-30 minutes until the okra breaks down and the soup thickens.
- 6Season to taste and remove the whole pepper.
- 7Shape the fufu into smooth balls.
- 8Serve the fufu alongside the hot okra soup for dipping.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.