Authentic Ghanaian Fufu and Light Soup

Instructions

1. 1

   Peel the cassava and plantains, cut into chunks, and boil in salted water for 20-30 minutes until soft.

2. 2

   While boiling, place the meat in a large pot with blended ginger, garlic, one onion, and salt; steam on medium heat for 10 minutes.

3. 3

   Add the whole tomatoes, the second onion, and peppers to the meat pot with 4 cups of water; boil until the vegetables are soft.

4. 4

   Remove the boiled vegetables, blend them into a smooth puree, strain back into the meat pot, and stir in the tomato paste.

5. 5

   Simmer the soup for another 30 minutes, adding smoked fish if desired, until a thin layer of oil forms on the surface.

6. 6

   Drain the cassava and plantains; pound them together in a mortar and pestle (or use a food processor) until a smooth, elastic dough forms.

7. 7

   Shape the fufu into smooth balls using a wet bowl and place into serving bowls.

8. 8

   Ladle the hot light soup over the fufu balls, ensuring plenty of meat and broth in each bowl.