Entree: Ghana – Northern Ghana – Fufu with Light Soup (Pounded cassava and plantain dough served with a clear, spiced tomato-based meat soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

Fufu
- 2 lb (900 g) cassava (yuca), peeled and cut into 1–2 inch pieces
- 1 lb (450 g) green plantain, peeled and cut into 1-inch pieces
- 6 cups (1.4 L) water, plus more for boiling as needed
- 1 tsp (5 g) salt, optional

Light Soup
- 1.5 lb (680 g) goat meat, bone-in, cut into pieces
- 6 cups (1.4 L) water
- 2 medium tomatoes, blended (about 400 g)
- 1 red bell pepper, seeded and blended (about 150 g)
- 1 scotch bonnet pepper (about 15 g), whole or chopped for heat control
- 1 medium onion (about 150 g), chopped
- 1 tbsp (15 g) tomato paste
- 1 inch (2.5 cm) fresh ginger, minced
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 Maggi or chicken bouillon cube
- Salt to taste
- Fresh basil or chopped garden egg leaves for serving

Instructions

1. To make the fufu: place cassava and plantain in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer until both are very tender and easily pierced with a fork, about 20–30 minutes.
2. Drain well. While hot, pound cassava and plantain in a mortar and pestle until smooth and stretchy, or transfer in batches to a food processor and pulse to a smooth, elastic dough. If using a saucepan method, return the mashed mixture to the pot over low heat and stir vigorously until it becomes cohesive and slightly glossy.
3. Shape the fufu into 8–12 balls with wet hands and keep covered and warm until serving.
4. For the light soup: in a large pot heat the vegetable oil over medium heat and brown the goat meat pieces lightly on all sides for a few minutes.
5. Add the chopped onion, minced garlic and ginger; sauté 2–3 minutes until fragrant. Stir in the tomato paste and cook 1 minute.
6. Pour in the water and add the bouillon cube. Bring to a boil, then reduce to a simmer and cook until the meat is tender, about 40–60 minutes depending on the cut.
7. While the meat cooks, blend the fresh tomatoes, red bell pepper and scotch bonnet into a smooth puree. Once the meat is nearly tender, add the puree to the pot and simmer uncovered for 15–20 minutes to let flavors meld and the soup to brighten. Season with salt to taste.
8. Adjust heat and seasoning; the soup should be relatively clear with a bright tomato-pepper flavor rather than thick. Remove any excess fat or foam as needed.
9. Serve the hot light soup in bowls with a fufu ball on the side. Tear off pieces of fufu, dip into the soup, and eat with your hands or a spoon. Garnish with fresh basil or greens if desired.