Fufu with Peanut Soup
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The Tale of Fufu with Peanut Soup
Fufu, pounded cassava or yam, paired with a rich peanut (groundnut) soup, reflects how thoroughly peanuts, a New World crop, became woven into West African cooking after their introduction centuries ago. The combination is common across Togo, Ghana, and Nigeria, a staple comfort meal in each.
Ingredients
Scale:· 4 servings
- 4 cups cassava, peeled and cubed
- 2 cups yam, peeled and cubed
- 500g goat meat or chicken, cut into pieces
- 1 cup peanut butter
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp tomato paste, chili pepper to taste, salt to taste
Instructions
- 1Boil the cassava and yam in salted water until very soft, about 25-30 minutes.
- 2Drain, then pound with a mortar and pestle (or process) until smooth and stretchy, forming fufu; shape into balls and keep warm.
- 3In a separate pot, brown the meat with onion, then add tomatoes and tomato paste, and cook until softened.
- 4Add water to cover and simmer until the meat is tender, about 20 minutes.
- 5Stir in peanut butter and chili, and simmer until the soup thickens, about 10 minutes, stirring to prevent sticking.
- 6Season with salt and serve the fufu balls in bowls with the peanut soup ladled over or alongside.
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