Ghanaian Fufu with Light Soup

Ghanaian fufu with light soup pairs soft, smooth fufu with a bright tomato broth filled with chicken, onion, and greens.

Build a deeply seasoned soup first, then cook the fufu until it turns glossy and elastic for dipping and scooping.

Keep the soup loose enough for dipping and stir the fufu continuously so it cooks evenly without lumps.

Serving Suggestions

Serve the soup hot in generous bowls with the fufu on the side or nestled into the broth.

Recipe Notes

The soup reheats well over low heat. Make the fufu close to serving time for its best texture.

Ghanaian Fufu with Light Soup

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Soft cassava fufu served with a bright Ghanaian chicken and tomato light soup.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Ghanaian

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Fufu

• 2 cups cassava and plantain fufu flour or prepared fufu flour blend
• 3 cups water plus more as needed

Light Soup

• 1 1/2 lb bone-in chicken pieces cut into serving pieces
• 1 tbsp vegetable oil
• 1 large onion quartered
• 3 cloves garlic
• 1 inch fresh ginger peeled
• 4 medium tomatoes roughly chopped
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground black pepper
• 1 whole Scotch bonnet pepper pierced
• 6 cups water
• 2 cups fresh spinach roughly chopped
• 1 tsp fine salt or to taste

Equipment

• Large pot
• Heavy saucepan
• Wooden spoon
• Blender
• Ladle

Method

 

Start the Soup:

1. Heat the oil in a large pot. Brown the chicken lightly, then add half of the onion, garlic, ginger, paprika, pepper, Scotch bonnet, and salt.
2. Blend the tomatoes with the remaining onion and a splash of water until mostly smooth. Add the tomato mixture and tomato paste to the pot, then cook for 8 minutes.

Simmer the Light Soup:

1. Pour in the water, bring to a boil, then reduce the heat and simmer uncovered for 35 minutes, until the chicken is tender and the broth is fragrant.
2. Stir in the spinach and simmer for 5 minutes more. Taste and adjust the salt, then keep warm.

Cook the Fufu:

1. Bring the fufu water to a simmer in a heavy saucepan. Whisk in the flour gradually, then cook over low heat while stirring firmly with a wooden spoon until smooth and elastic, 8 to 10 minutes.
2. Shape the fufu into four portions with a wet spoon. Serve immediately with the hot light soup.

Nutrition

Calories: 610kcalCarbohydrates: 68gProtein: 36gFat: 22gSaturated Fat: 6gCholesterol: 110mgSodium: 980mgFiber: 6gSugar: 8g

Notes

• The soup should be brothy rather than thick; add a little water if it reduces too far.
• Wet the spoon or spatula while shaping the fufu to keep the surface smooth.