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Smooth Ghanaian fufu served beside a bowl of chicken light soup.

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
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ghanaian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.