Liberian Fufu Soup
A hearty and flavorful soup often served with fufu, a starchy side dish. This version features a rich broth with vegetables and a choice of protein, seasoned with traditional Liberian spices.
🧂 Ingredients
- 1 kg Chicken or Fish(cut into serving pieces (or use 1 kg fish fillets))
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 1/2 cup Palm Oil
- 8 cups Water or Broth
- 200 g Okra(sliced (optional, for thickening))
- 1 medium Bell Pepper(chopped)
- 1 small Scotch Bonnet Pepper(whole or pierced (optional, for heat))
- to taste Salt
- to taste Black Pepper
- 2 Maggi Cubes or Bouillon(crumbled (optional))
- as needed Fufu Flour(for serving)
👨🍳 Instructions
- 1
Season the chicken or fish with salt, black pepper, and half of the minced garlic and grated ginger. Let it marinate for at least 15 minutes.
💡 Tip: Marinating helps the flavors penetrate the protein. - 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the remaining minced garlic and grated ginger, and sauté for another minute until fragrant.
- 4
Add the crushed tomatoes and cook, stirring occasionally, for about 10-15 minutes, allowing the sauce to thicken and deepen in color.
💡 Tip: Cooking down the tomatoes removes excess moisture and concentrates flavor. - 5
Add the marinated chicken or fish to the pot and brown it lightly on all sides.
💡 Tip: Browning adds depth of flavor to the soup. - 6
Pour in the water or broth. Add the chopped bell pepper and the whole scotch bonnet pepper (if using). Bring the soup to a boil.
💡 Tip: If using fish, add it later in the cooking process to prevent it from breaking apart. - 7
Reduce the heat to low, cover, and simmer for at least 1 hour for chicken, or 30-40 minutes for fish, until the protein is cooked through and tender.
💡 Tip: Simmering allows the flavors to meld together. - 8
If using okra, add it during the last 20 minutes of simmering to thicken the soup slightly.
- 9
Stir in the crumbled Maggi cubes (if using) and adjust seasoning with salt and black pepper to taste.
💡 Tip: Taste and adjust seasonings as needed. - 10
Prepare fufu according to package directions. Serve the hot Fufu Soup with freshly made fufu.
💡 Tip: Fufu is typically eaten with the hands, by pinching off a piece and dipping it into the soup.
💡 Pro Tips
- ✓For a spicier soup, pierce the scotch bonnet pepper before adding it.
- ✓If you don't have fufu flour, other starchy accompaniments like rice or boiled plantains can be used.
- ✓The soup can be made ahead of time and reheated; the flavors often improve overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like spinach, sweet potatoes, or carrots.
- Use a mix of different proteins, such as chicken and fish.
- For a vegetarian option, omit the meat/fish and add more vegetables and beans.