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Fufu with Light Soup

Name: Fufu with Light Soup
Total time: 120 min
Yield: Serves 4
Cuisine: Ghana
Ingredients: 500g Cassava (frozen); 2 (green) Plantain; 600g (bone-in) Chicken Thigh; 4 Tomato; 2 Onion; 1 piece Ginger; 2 cloves Garlic; 2 Red Chili Pepper; 2 tsp Chicken bouillon; 1 1/2 tsp Salt

Soup

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐⭐

Chewy pounded cassava and plantain fufu dipped in a thin tomato-and-chili soup — Ghana's national dish.

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📖 The Story Behind This Dish

Fufu is Ghana's national dish: boiled cassava and green plantain pounded in a mortar into a mochi-like dough. One person pounds while another turns the dough, working in rhythm. It's classically eaten in 'light soup' made with tomato, chili, and chicken or goat, and true to tradition the fufu is swallowed rather than chewed.

🌆 Where it's eaten: At Sunday lunch, the sound of pestle and mortar rings out from a village porch, and freshly made fufu is gently set in a bowl of red soup.

🥕 Ingredients (serves 4)

Cassava (frozen) 500g
Plantain 2 (green)
Chicken Thigh 600g (bone-in)
Tomato 4
Onion 2
Ginger 1 piece
Garlic 2 cloves
Red Chili Pepper 2
Chicken bouillon 2 tsp
Salt 1 1/2 tsp

👩‍🍳 Instructions

Rub the chicken with salt, grated ginger and garlic, and 1 chopped onion and steam-simmer in a little water for 10 minutes.
Add 1.2L water, the whole tomatoes, 1 onion, and the red chili and simmer 15 minutes.
Remove the tomatoes, onion, and chili, blend, and strain back into the pot; add the stock powder and simmer 20 minutes.
Boil the cassava and plantains separately until tender.
While hot, pound in a mortar or food processor, adding a little water, until smooth and mochi-like.
Shape the fufu into balls, place in bowls, and pour over the hot soup.

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