Entree: Ghana – Accra & Coastal Ghana – Fufu with Light Soup (Pounded cassava and plantain dough served with a thin, spicy tomato-based fish soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- For the fufu:
- 2 lb (900 g) cassava (peeled, cut into chunks)
- 1 lb (450 g) unripe green plantain (peeled, sliced)
- Water for boiling
- 1 tsp (5 g) salt
- For the light soup:
- 1 lb (450 g) firm white fish (tilapia or snapper), cut into portions
- 2 smoked mackerel, about 8 oz (225 g) total, cleaned and flaked
- 3 large tomatoes, about 1.25 lb (570 g), blended or finely chopped
- 1 medium red bell pepper, seeded and blended — about 4 oz (115 g)
- 2 scotch bonnet or habanero peppers, to taste
- 1 large onion, divided — about 8 oz (225 g); 1/2 blended, 1/2 sliced
- 1 inch (2.5 cm) fresh ginger, peeled and crushed — about 1 tbsp (6 g) grated
- 3 cloves (9 g) garlic, crushed
- 2 tbsp (30 ml) vegetable oil
- 4 cups (960 ml) water or fish stock
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes
- 1 tsp (5 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 sprigs fresh basil or scent leaf (substitute Thai basil), for finishing
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)

Instructions

1. Make the fufu: Place cassava chunks and plantain slices in a large pot, cover with water and add 1 tsp (5 g) salt. Bring to a boil and simmer until both are very tender and easily pierced with a fork, 20–30 minutes. Drain well.
2. Pound the cooked cassava and plantain using a traditional mortar and pestle until smooth and elastic, or pulse in a food processor in small batches until a cohesive, stretchy dough forms. Wet hands and shape into 4 portions. Cover and keep warm.
3. Prepare the light soup base: In a blender, combine the tomatoes, half the onion, bell pepper, and scotch bonnet peppers (seeded if less heat desired) and blend to a coarse puree.
4. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Add the remaining sliced onion, grated ginger and crushed garlic; sauté until fragrant, about 2–3 minutes. Add the tomato-pepper puree and tomato paste if using, and simmer for 8–10 minutes to reduce slightly.
5. Add 4 cups (960 ml) water or fish stock, bouillon, salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
6. Add the smoked mackerel first to release flavor, then carefully add the fresh fish portions. Simmer gently until the fish is cooked through, about 6–8 minutes; avoid vigorous boiling to keep the soup clear (hence "light" soup).
7. Taste and adjust seasoning. Add fresh basil or scent leaf in the last minute of cooking and remove from heat.
8. To serve, place a portion of fufu in a bowl and ladle the hot light soup with fish alongside or over it. Tear off pieces of fufu, dip into the soup and enjoy.