Entree: Togo – Fufu with Palm Nut Soup (Starchy pounded cassava and plantain served with a rich, spiced palm-fruit and palm-oil soup with chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- For the fufu:
- 1 lb (450 g) cassava (yuca), peeled and cut into 1–2-inch pieces
- 1 lb (450 g) green (unripe) plantains, peeled and cut into chunks
- Water for boiling, about 6 cups (1.4 L)
- Salt to taste
- For the palm nut soup:
- 1 (14 oz) can (400 g) palm nut concentrate (or palm fruit purée)
- 1.5 lb (700 g) bone-in chicken pieces (thighs or a mix), trimmed
- 1 medium (150 g) onion, finely chopped
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes (about 10 oz / 300 g), chopped, or 1 cup (240 g) canned diced tomatoes
- 1 hot pepper (scotch bonnet or habanero), whole or halved (adjust to taste)
- 1 smoked mackerel or smoked fish fillet (optional), about 3 oz (85 g), flaked
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes
- 2 tbsp (30 ml) palm oil (if needed to deepen color/taste; many concentrates already oily)
- 2 cups (60 g) chopped spinach or waterleaf (optional)
- 2 tbsp (30 ml) vegetable oil for sautéing
- Salt to taste

Instructions

1. Cook fufu: Place cassava and plantain pieces in a large pot, cover with water and add a pinch of salt. Bring to a boil and simmer until very tender, about 20–25 minutes. Drain well. While hot, mash and pound in a mortar (or process in a food processor in short bursts) adding a little hot water as needed until smooth, elastic and free of lumps. Shape into portions and keep covered and warm.
2. Prepare chicken base: In another large pot heat 2 tbsp (30 ml) vegetable oil over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and tomato paste and cook 1–2 minutes. Add chopped fresh tomatoes, chicken pieces, whole hot pepper, and bouillon. Add enough water to cover (about 4 cups / 960 ml). Bring to a boil, then simmer until chicken is cooked through, about 20–25 minutes. Remove chicken pieces and set aside; reserve cooking liquid.
3. Make palm-soup base: If using canned palm nut concentrate, dilute the can with 2–3 cups (480–720 ml) of the reserved cooking liquid or water to reach a saucy consistency; stir well and bring to a gentle simmer. If you have raw palm fruit, extract and strain a smooth purée first and simmer similarly.
4. Combine and simmer: Add the diluted palm concentrate to the pot and simmer gently 10–15 minutes, stirring so the oil and sauce emulsify. Adjust thickness with additional water or simmer longer to reduce. Add flaked smoked fish (if using), and 2 tbsp (30 ml) palm oil if more color/flavor is desired.
5. Return chicken and finish: Shred or cut the reserved chicken and add back to the soup. Stir in chopped spinach or waterleaf if using and simmer 2–3 minutes until wilted. Taste and adjust seasoning with salt and, if needed, a little more bouillon.
6. Serve: Spoon hot palm nut soup into bowls alongside portions of fufu. To eat traditionally, pinch a piece of fufu, form a small ball, create a dent with your thumb, scoop up soup and enjoy.