Fufu with Light Soup

Shopping list

• 200 g cassava flour

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• 100 g plantain flour — or use all cassava if unavailable

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• 700 ml water — for the fufu

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• 400 g goat shoulder — bone-in, chopped into chunks (or chicken thighs)

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• 2 tbsp vegetable oil

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• 1 piece onion — large, chopped

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• 4 piece tomatoes — medium, blended or finely chopped

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• 1 piece scotch bonnet chilli — pierced but left whole (or chopped if you like it very hot)

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• 3 clove garlic — crushed

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• 1 tbsp ginger — grated

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• 800 ml chicken or goat stock

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• 1 tsp salt — or to taste

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• 1 tsp ground crayfish powder — optional, for depth

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Step by step

1. 1

   Season the goat or chicken pieces with a pinch of salt. Heat the oil in a large saucepan over medium-high heat and brown the meat on all sides for about 6 minutes. Remove and set aside.

2. 2

   In the same pan, add the chopped onion and fry for 3 minutes until softened. Add the garlic and ginger, stirring for 1 minute until fragrant.

3. 3

   Stir in the blended tomatoes and cook for 8– 10 minutes, stirring often, until the sauce darkens and the oil begins to separate at the edges.

4. 4

   Return the browned meat to the pan. Add the scotch bonnet, stock, salt, and crayfish powder if using. Bring to a boil, then reduce heat to low, cover and simmer for 45– 50 minutes until the meat is tender. Skim any foam that rises.

5. 5

   While the soup simmers, make the fufu: bring 700 ml water to a rolling boil in a medium saucepan. Gradually add the cassava and plantain flours, stirring continuously with a strong wooden spoon to avoid lumps.

6. 6

   Reduce heat to medium-low. Keep stirring vigorously and folding the dough for 8– 10 minutes until it is smooth, stretchy, and pulls away from the sides of the pan. Add a splash more water if it becomes too thick.

7. 7

   Wet your hands lightly and shape the fufu into individual balls or mounds on a serving plate. Serve the soup in bowls alongside, inviting diners to tear off pieces of fufu and dip into the broth.