Entree: Ghana – Ashanti – Fufu with Light Soup (Smooth pounded cassava and plantain dough served with a clear spiced meat and tomato broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) cassava, peeled and cut into 1–2 inch (2–5 cm) pieces
- 1 lb (450 g) green (unripe) plantains, peeled and cut into 1–2 inch (2–5 cm) pieces
- Water for boiling (enough to cover roots)
- 1 tsp (6 g) salt for fufu water
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 4 cups (960 ml) water for soup (plus extra as needed)
- 12 oz (340 g) ripe tomatoes, roughly chopped (or canned plum tomatoes, drained)
- 1 medium onion, 1 (150 g) — half for soup base, half for blending
- 2 tbsp (30 ml) tomato paste
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 scotch bonnet or habanero pepper, whole (optional for heat)
- 1 tbsp (15 ml) vegetable oil
- 1 bouillon cube (Maggi or similar)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (8 g) chopped fresh basil or parsley for garnish

Instructions

1. Place cassava and plantain in a large pot; cover with water, add 1 tsp (6 g) salt, bring to a boil, then simmer until very tender and falling apart, about 20–30 minutes. Drain, reserve a little cooking water.
2. While roots cook, prepare the soup: heat vegetable oil in a pot over medium heat, add half the chopped onion and sauté until softened, about 3 minutes.
3. Add chicken thighs to the pot and brown lightly on both sides, about 4–5 minutes.
4. In a blender, combine the remaining onion, tomatoes, tomato paste, garlic, and ginger; blend to a coarse purée. Pour this mixture into the pot with the chicken.
5. Add 4 cups (960 ml) water, bouillon cube, whole scotch bonnet if using, and bring to a boil. Reduce to a simmer, cover partially, and simmer until chicken is tender, about 25–30 minutes.
6. When cassava and plantain are cool enough to handle, transfer to a mortar and pestle and pound to a smooth, elastic dough, adding a few tablespoons of the reserved hot water as needed. Alternatively, place cooked pieces in a food processor or stand mixer and process while gradually adding hot water until smooth and stretchy.
7. Shape fufu into 4 balls. Season the soup with salt and black pepper, remove the whole scotch bonnet if used, and adjust thickness by simmering a few minutes more; the soup should be clear and flavorful, not thick.
8. Serve: place a ball of fufu on each plate and ladle hot light soup with pieces of chicken into bowls alongside. Garnish soup with chopped basil or parsley and eat by tearing off pieces of fufu to dip into the soup.