At some point this year, my mum came to visit me when I lived in San Francisco and she told me to invite my friends over because she would be cooking up a storm. My german friend asked if he could come and I said sure of course. His next question was would she be cooking african food? I have had light soup and fufu and that was way too spicy for me. I laughed and asked how in the world he had tasted light soup and fufu and he told me about some of his travel experiences. Fast forward to November and here I am making fufu and light soup. I often get inspiration for a recipe to put up and obsess about it for a few more months before it finally goes up. The food Blogger life i guess. Enjoy!
Recipe for Ghanian Fufu and Light Soup
Ingredients (Serves 2)
4 pieces of goat meat
2 medium tomatoes
2 scotch Bonnet peppers
1/4 Bulb of Onion
1 teaspoon of tomato paste
Seasoning cubes
1 cup of Fufu powder (i purchased mine from the african store here)
Method
Season and Boil the goat meat till soft. Stir in the tomato paste in the pot of the meat while it’s boiling.
In a separate pot, wash and Boil the tomato, pepper and onion without chopping till the skin of the tomato starts to peel.
Take out the tomato, pepper and onion and blend till smooth. Pour into a sieve and allow the tomato pepper mix drain through so you have a lighter consistency.
Pour your drained mix into the pot of goat meat. Add some water if too thick and season. Allow to simmer for 5 additional minutes on medium heat and set aside.
For the fufu:
In a pot on high heat, pour in the fufu powder and slowly add water and stir till all the water is incorporated.
Beat the fufu with a wooden spatula in an upward motion and stir around and repeat till it starts to take shape.
Continue to add water gradually and stir till the fufu is soft and stretchy. You would need to reduce the heat while adding water so it can cook well.
Serve with the light soup.
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