Fufu with Egusi Soup

Shopping list

• 600 g cassava — peeled and cut into chunks

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• 100 g egusi seeds — ground to a powder

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• 200 g spinach — roughly chopped

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• 150 g smoked mackerel fillets — flaked

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• 1 piece onion — finely chopped

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• 2 piece tomatoes — blended or finely chopped

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• 1 piece Scotch bonnet chilli — deseeded and finely chopped

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• 60 ml palm oil

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• 1 piece stock cube — chicken or vegetable

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• 500 ml water — plus extra for fufu

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• 0.5 tsp salt — or to taste

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Step by step

1. 1

   Bring a large pot of lightly salted water to the boil. Add the cassava chunks and cook for 20– 25 minutes until very tender.

2. 2

   Drain the cassava, reserving a little cooking liquid. Return the cassava to the pot and mash or pound vigorously with a wooden pestle or sturdy masher, adding splashes of reserved water, until smooth and stretchy. Cover and set aside.

3. 3

   For the soup: heat the palm oil in a separate saucepan over medium heat. Add the chopped onion and sauté for 4– 5 minutes until soft.

4. 4

   Stir in the blended tomatoes and chopped Scotch bonnet. Cook for 5 minutes, stirring often, until the mixture thickens slightly.

5. 5

   Add the ground egusi, crumble in the stock cube, and pour in 500 ml water. Stir well to combine.

6. 6

   Bring to a simmer and cook for 10 minutes, stirring regularly, until the egusi thickens and the oil rises to the surface.

7. 7

   Fold in the chopped spinach and flaked smoked mackerel. Simmer for a further 3– 4 minutes until the greens wilt. Taste and adjust salt.

8. 8

   Shape the fufu into smooth balls using wet hands. Serve alongside the hot egusi soup.