Fisherman's Light Soup and Cocoyam Fufu
A light, spicy Ghanaian tomato-based soup loaded with fresh seafood and served with pounded boiled cocoyam.
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Ingredients
- 2 pounds Fresh Tilapia or Red Snapper, cleaned and sliced
- 500 grams Large Shrimp or Prawns, deveined
- 4 large tubers Cocoyams (Taro), peeled and cubed
- 4 medium Fresh Tomatoes
- 2 medium Onions
- 2 inches Ginger root
- 3 pieces Garlic cloves
- 2 pieces Scotch Bonnet peppers
- 1 tablespoon Tomato paste
- 2 tablespoons Dried herrings or smoked fish powder(optional)
- 1 teaspoon Salt and bouillon
Instructions
- 1
Place the peeled cocoyam cubes in a pot of salted water and boil for 20-25 minutes until very soft.
- 2
While cocoyam boils, place whole tomatoes, onions, ginger, garlic, and peppers in a separate pot with a little water and steam for 10 minutes.
- 3
Remove the steamed vegetables and blend them into a smooth puree; return the puree to the pot and add the tomato paste and 4 cups of water.
- 4
Bring the soup base to a boil, adding the dried fish powder and salt to season.
- 5
Carefully add the fresh fish and shrimp to the boiling soup; simmer gently for 10-12 minutes so the fish doesn't break apart.
- 6
Drain the boiled cocoyams and pound them in a mortar or use a food processor until a smooth, stretchy dough (fufu) forms.
- 7
Wet your hands to shape the fufu into balls and place them in deep serving bowls.
- 8
Ladle the hot fisherman's light soup and seafood over the fufu and serve immediately.
Nutrition per Serving
540
Calories
42g
Protein
68g
Carbs
9g
Fat
11g
Fiber
6g
Sugar
850mg
Sodium
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