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Fufu and Light Soup Recipe:

Updated: Nov 10, 2023

Fufu is a popular West African dish made from cassava, plantains, or yams and is typically served with a light soup. Making fufu with a blender is a quicker and more convenient method compared to the traditional pounding method. Here's a step-by-step process for making fufu with light soup using a blender:


For Fufu:

  1. 2 cups of cassava, 1 cup of yam, or 1 cup of plantain flour/fresh green plantain (available at African grocery stores or the Spanish/International section in a regular grocery store)

  2. 2 cups of water

For Light Soup:

  1. 1 whole chicken or fish (any protein of your choice fresh or dry)

  2. 2 medium-sized tomatoes

  3. 1 medium-sized onion

  4. 2-3 cloves of garlic

  5. 2-3 red or green chili peppers (adjust to your preferred spiciness)

  6. 1 tablespoon of ground crayfish (optional)

  7. 1 teaspoon of ground ginger or fresh ginger

  8. 1 teaspoon of ground nutmeg (optional)

  9. 1 teaspoon of salt (adjust to taste)

  10. 2 tablespoons of palm oil or vegetable oil(optional)

  11. A handful of washed spinach or other leafy greens (e.g., kale, collard greens-optional)

  12. Cube chicken flavor/beef flavor or chicken flavor Bouillon (optional)

  13. Okra (optional)


For the Light Soup:

  1. If you're using chicken or fish, clean and season it with salt, ginger, and garlic. Let it marinate while you prepare the other ingredients.

  2. In a large pot, heat the palm oil or vegetable oil over medium heat. Add finely chopped onions and sauté until they become translucent.

(skip step 2 above if you not using any oil and use water or broth instead just about 1 cup or 235ml)

3. Add the blended tomatoes, garlic, and chili peppers. Cook this mixture until it thickens, and the oil starts to separate from the tomatoes.

  1. If you're using chicken or fish, add it to the pot and fry it for a few minutes to seal the flavors.

  2. Add the ground crayfish, ginger, nutmeg, cube, and salt to taste. Stir well.

  3. Pour in about 4-6 cups of water, depending on how thick you want your light soup. Stir and bring the mixture to a boil.

  4. Reduce the heat to low and let the soup simmer for about 20-30 minutes, allowing the flavors to meld and the protein to cook thoroughly.

  5. About 10 minutes before serving, add the chopped okra to the pot or cook/blend

separately in a different pot on the side.

  1. About 5 minutes before serving, add the leafy greens to the pot and let them wilt into the soup.

For the Fufu:

  1. In a separate pot, bring 2 cups of water to a boil.

  2. In a blender, combine the cassava, yam, or plantain flour(fresh) with 1 cup of cold water. Blend until you have a smooth paste.

  3. Slowly pour the blended mixture into the boiling water while stirring continuously. Keep stirring to prevent lumps from forming.

  4. Continue to cook and stir for about 5-7 minutes until the fufu thickens and becomes stretchy. If it's too thick, you can add a little more water to achieve your desired consistency.

To Serve:

  1. Serve a portion of the fufu on a plate or in a bowl.

  2. Ladle the hot light soup over the fufu.

  3. Enjoy your fufu with light soup with a side of fresh vegetables or additional chili pepper for extra spice, if desired.

Fufu with light soup is a delicious and filling dish that's commonly enjoyed in West Africa. Adjust the level of spiciness and ingredients according to your taste preferences.

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