Ghana | Soup

Fufu with Light Soup

Ghanaian cassava-plantain fufu served with peppery tomato-based light soup and goat, chicken, or fish.

Country
Ghana
Region
West Africa
Time
115 min
Serves
6
Level
hard
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ghana
4 steps 35 min prep 80 min cook (check method) 115 min total hard
1
Simmer meat
Cook meat with onion, ginger, garlic, salt, and water until it begins to soften.
meat simmer 35:00
2
Blend soup base
Simmer tomatoes and peppers in the pot, lift them out, blend with onion, then return to the soup.
blend base 15:00
3
Finish light soup
Continue simmering until meat is tender and the broth is peppery but still light.
soup finish 25:00
4
Make fufu
Boil cassava and plantain until tender, then pound or process into a smooth elastic mound.
fufu 30:00

Fufu may use cassava with plantain, yam, or cocoyam, and light soup can be goat, chicken, fish, or mixed meat.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Sunday lunch, celebratory family meals, and cold-weather soup days.. Plan on a hard cook. Allow about 115 minutes total.

What to serve alongside it

Goat light soup, chicken light soup, or fish light soup.

Regional lane

Soups, stews, and swallow table. Groundnut, greens, fish, palm oil, and fufu-friendly bowls.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Pantry lane

shito, palm oil, sorghum leaves, fermented corn dough, groundnut

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Fufu with Light Soup recipe from Ghana
Fufu with Light Soup finished dish
Chef board

Build the table around Fufu with Light Soup

Goat light soup, chicken light soup, or fish light soup.

Best route from here

Soups, stews, and swallow table

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