Entree: Togo – Fufu et soupe légère (Fufu with Light Soup)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2" pieces
- 1 lb (454 g) green plantain, peeled and cut into chunks
- Water for boiling
- 1 lb (454 g) goat meat or beef, trimmed and cut into bite-size chunks
- 3 medium tomatoes, roughly chopped (approx. 450 g)
- 1 medium onion, roughly chopped (approx. 150 g)
- 2 Scotch bonnet or habanero peppers, stemmed (adjust to heat) (approx. 10 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1-inch piece fresh ginger, peeled and minced (approx. 10 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 4 cups (960 ml) water or enough to cover meat and simmer
- 2 bouillon cubes (or 2 tsp / 8 g bouillon powder), preferably chicken or beef
- 2 oz (60 g) smoked or dried fish (optional, for depth)
- Salt to taste
- Fresh basil or parsley leaves for garnish (approx. 10 g)
- Alternative/shortcut: 2 cups (200 g) instant cassava/plantain fufu flour (if not using fresh)

Instructions

1. Prepare the fufu (fresh method): Place cassava and plantain chunks in a large pot, cover with water and a pinch of salt, and bring to a boil. Cook until both are very tender and easily pierced with a fork, about 20–25 minutes. Drain well.
2. While hot, transfer cassava and plantain to a mortar and pestle or a sturdy bowl. Pound or mash vigorously until smooth and elastic, adding small amounts of hot water as needed to achieve a stretchy, lump-free dough. (Alternatively, pulse in a food processor with hot water until smooth and sticky.)
3. If using instant fufu flour (shortcut): Bring 3 cups (720 ml) of water to a boil in a saucepan with a pinch of salt. Reduce heat, add the 2 cups (200 g) fufu flour gradually while stirring constantly until it forms a smooth, firm dough. Cover and keep warm.
4. For the light soup: In a blender or food processor, combine the chopped tomatoes, onion, and Scotch bonnet peppers and blend to a coarse puree.
5. Heat the palm oil or vegetable oil in a large pot over medium heat. Add the minced garlic and ginger and sauté briefly until fragrant, about 30 seconds.
6. Add the goat or beef chunks and brown lightly on all sides for 3–5 minutes. Pour in the tomato-onion-pepper puree, stir, and cook 5–7 minutes to reduce raw acidity.
7. Add the water to cover the meat, crumble in the bouillon cubes, and add the smoked/dried fish if using. Bring to a boil, then reduce heat to a gentle simmer. Skim foam and simmer uncovered until meat is tender, about 40–60 minutes depending on meat cut.
8. Taste and adjust seasoning with salt and more bouillon if needed. The soup should be flavorful but relatively thin—add water to adjust consistency if it thickens too much.
9. To serve, wet your hands and shape portions of fufu into balls. Place fufu alongside bowls of hot light soup; tear off pieces of fufu, dip into the soup, and enjoy with garnished basil or parsley.