Entree: Ghana – Ghanaian Street Food – Fufu and Light Soup (Pounded cassava and plantain dough served with a thin, spicy tomato-pepper broth often cooked with fish or meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) cassava (yucca), peeled and cut into 1–2 inch pieces
- 1 lb (450 g) green plantain, peeled and cut into 1-inch pieces
- Water for boiling
- 1 tsp (5 g) salt, for boiling fufu
- 4 large ripe tomatoes, about 6 oz (170 g) each, roughly chopped
- 1 red bell pepper, about 6 oz (170 g), seeded and chopped
- 2 Scotch bonnet or habanero peppers, adjust to heat preference
- 1 medium onion, about 6 oz (170 g), chopped (half for soup, half for blending)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) water or light chicken/fish stock
- 1 tsp (5 g) chicken bouillon powder or 1 bouillon cube, optional
- 1 lb (450 g) smoked tilapia or smoked mackerel, cleaned and halved
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1–2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Boil cassava and plantain: place cassava and plantain in a large pot, cover with water, add 1 tsp (5 g) salt, and bring to a boil. Reduce heat and simmer 20–25 minutes until very tender and easily pierced with a fork. Drain thoroughly.
2. Make fufu: traditionally pound the hot cassava and plantain with a mortar and pestle until smooth and elastic. For home convenience, pulse in a food processor or use a stand mixer while adding a few tablespoons of hot water as needed, until a smooth, slightly sticky dough forms. Shape into 4 balls and keep covered and warm.
3. Prepare the pepper-tomato base: while the tubers boil, roughly chop half the onion and all peppers and tomatoes. Blend or process them to a coarse puree.
4. Sauté aromatics: heat 2 tbsp (30 ml) vegetable oil in a medium pot over medium heat. Add the remaining chopped onion, minced garlic, and ginger; sauté 2–3 minutes until fragrant.
5. Cook the soup: add the tomato-pepper puree and tomato paste to the pot. Cook, stirring, 6–8 minutes until the mixture loses its raw smell. Add 4 cups (960 ml) water or stock, thyme, bay leaves, bouillon if using, salt, and pepper. Bring to a simmer.
6. Add smoked fish and finish: gently add smoked tilapia or mackerel and simmer 8–10 minutes until the fish heats through and flavors infuse the broth. Taste and adjust salt and heat as needed.
7. Serve: ladle hot light soup into bowls and place a fufu ball alongside or on a separate plate. Traditionally, tear pieces of fufu and dip into the soup to eat. Garnish the soup with chopped cilantro or parsley.