Fufu with Light Soup
A staple West African dish consisting of soft, dough-like fufu served with a light, flavorful soup made with fish or meat, tomatoes, and spices.
🧂 Ingredients
- 500 g Cassava flour or plantain flour(for fufu)
- 4 cups Water(for fufu, adjust as needed)
- 750 g Fish or chicken pieces(e.g., snapper, tilapia, or chicken thighs)
- 3 tbsp Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Tomato paste
- 1 can (400g) Chopped tomatoes
- 6 cups Fish stock or water
- 1 whole (optional) Scotch bonnet pepper(for flavor, not to be eaten)
- 1 tsp Thyme(dried)
- 1 leaf Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 cup Okra(sliced (optional, for thickening))
- 2 medium Onions(sliced, for soup garnish)
- 2 tbsp Palm oil(for soup garnish)
👨🍳 Instructions
- 1
Prepare the fufu: In a large, heavy-bottomed pot, combine cassava or plantain flour with 4 cups of water. Whisk until smooth. Place over medium-high heat and stir continuously as the mixture thickens. Once it starts to form a dough, reduce heat to medium-low and continue to stir and fold vigorously with a wooden spoon for about 20-30 minutes until it's smooth and firm. Add more water a little at a time if it becomes too stiff. Shape into a mound or individual portions.
- 2
Prepare the soup: Season the fish or chicken pieces with salt and pepper. In a separate large pot, heat vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes.
- 4
Add the chopped tomatoes, fish stock or water, whole scotch bonnet pepper (if using), thyme, and bay leaf. Bring to a boil.
- 5
Gently add the seasoned fish or chicken pieces to the boiling soup. Reduce heat, cover, and simmer for 30-45 minutes, or until the fish/chicken is cooked through and tender. If using okra, add it during the last 15 minutes of cooking.
- 6
Remove the whole scotch bonnet pepper and bay leaf before serving. Taste and adjust salt and pepper as needed. If the soup is too thin, you can mash some of the cooked fish/chicken into the broth to thicken it slightly, or add a little more okra.
- 7
For garnish: In a small pan, heat palm oil over medium heat. Add sliced onions and fry until golden brown. Spoon this over the soup.
- 8
Serve the fufu hot, with the light soup spooned generously over it.
💡 Pro Tips
- ✓Making fufu requires significant stirring and can be physically demanding. Use a sturdy wooden spoon.
- ✓The key to a good light soup is building layers of flavor. Don't rush the sautéing of aromatics and tomato paste.
- ✓If you don't have cassava or plantain flour, you can use yam flour or even semolina as a substitute, though the texture will differ.
🔄 Variations
- Add leafy greens like spinach or bitter leaf to the soup.
- Use beef or goat meat for a heartier soup.