Fufu with Light Soup

Fufuo ne Nkrakra

Ingredients11

• cassava600 g
• green plantain2
• goat meat500 g
• tomatoes3
• onion1
• Scotch bonnet peppers3
• fresh ginger25 g
• garlic3 cloves
• smoked fish100 g
• salt1 tsp
• water1.5 L

Method

1. Peel the cassava and plantains, cut into chunks, and boil in salted water until very soft.
2. Drain and pound the cassava and plantain together until smooth, elastic, and free of lumps, adding a splash of the cooking water if needed.
3. Season the goat meat with salt, cover with water, and simmer until nearly tender.
4. Blend the tomatoes, onion, Scotch bonnets, ginger, and garlic with a little water into a smooth puree.
5. Stir the puree into the meat pot, add the smoked fish, and simmer until the soup is fragrant, light, and the meat is fully cooked.
6. Adjust the salt, then serve the hot light soup alongside portions of fufu.