Fufu with Light Soup

Name: Fufu with Light Soup
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 kg Cassava, peeled and cut into chunks; 3 Green Plantains, peeled and cut into chunks; 1.2 kg Chicken, cut into pieces; 6 medium Tomatoes; 1 tbsp Tomato Paste; 2 large Onions; 4 small Garden Eggs, African eggplant; 2 Scotch Bonnet Peppers, whole; or kpakpo shito; 30g Ginger, fresh, sliced; 4 Garlic Cloves; 2 Seasoning Cubes, Maggi or similar; 2 tsp Salt, or to taste; 1.5 l Water; Some Water, for boiling

Fufu with Light Soup is a comforting West African dish featuring pillowy, slightly tangy fufu served with a fragrant, tomato-based light soup studded with tender chicken and garden eggs. The soup is bright, spicy, and aromatic—perfect for dipping soft fufu and sharing at the table.

Fufu with Light Soup is a comforting West African dish featuring pillowy, slightly tangy fufu served with a fragrant, tomato-based... Show more

Traditional West African Recipe

Health Grade

B · Healthy

Time

1 hr

Price

2,52 €

Calories

1038 kcal

healthy

high protein

low fat

low sugar

Method

Wash the produce

Rinse the cassava, green plantains, tomatoes, onion, garden egg, Scotch bonnet pepper, ginger, and garlic clove well under cool water. Scrub off any dirt from the cassava and ginger, then set everything on a clean towel so it is easier to handle.

Cut the fufu base

Peel the cassava thickly to remove both the brown skin and the pinkish layer underneath, then cut away any tough woody core and chop it into medium chunks. Peel the green plantains and cut them into thick rounds or chunks about the same size as the cassava so they cook evenly.

Prep the soup

Cut the chicken into serving pieces if it is not already portioned, then pat it dry. Roughly chop the tomatoes and the onion, trim the ends off the garden egg, slice the ginger, and peel the garlic. Leave the Scotch bonnet whole for a milder soup, or nick it once with the tip of your knife if you want more heat to seep in.

Simmer the soup base

Place the chicken in a pot with the chopped onion, ginger, garlic, whole Scotch bonnet, tomato paste, crumbled seasoning cube, and salt. Pour in about half of the water, cover, and bring it to a boil over medium-high heat; once it starts bubbling, lower the heat and let it simmer for 10 minutes. Add the chopped tomatoes and garden egg with the remaining water, cover again, and simmer for 15 minutes more, until the vegetables are very soft and the chicken is nearly cooked through.

Boil cassava and plantain

While the soup simmers, put the cassava and plantain into a separate pot and add enough water to cover them well. Bring to a boil over high heat, then cook for 20 to 25 minutes until both are very tender; a fork should slide in easily, and the cassava should break apart without resistance.

Blend the vegetables

Lift the softened tomatoes, onion, garden egg, ginger, garlic, and Scotch bonnet out of the pot with a little of the cooking liquid, then blend them in a jug blender until smooth. Pour the blended mixture back into the pot and stir it into the chicken stock so the soup becomes evenly colored and silky.

Finish the soup

Bring the soup back to a gentle simmer and cook for 10 minutes, uncovered if you want it a little lighter and more concentrated. Taste the broth and adjust the salt if needed; it should be light, savory, and slightly peppery, with tender chicken pieces in a smooth broth.

Drain the fufu base

Drain the cooked cassava and plantain thoroughly, reserving a little of the hot cooking water. Let them sit for 1 minute so excess moisture steams off; this helps keep the fufu thick instead of watery.

Pound the fufu

While the cassava and plantain are still hot, transfer them to a mortar and pestle and pound until the mixture turns smooth, stretchy, and lump-free. Turn and fold the mixture between strokes so it blends evenly, and add just a splash of the reserved cooking water only if it feels too stiff to come together.

Shape and serve

Wet a small bowl with water and use it to shape the fufu into smooth balls or oval mounds. Ladle the hot light soup into serving bowls, add the chicken pieces, and serve the fufu alongside or nestled right into the soup. If you kept the Scotch bonnet whole, you can leave it in the pot for aroma or offer it on the side for anyone who wants extra heat.