How to Prepare Fufu and Light Soup the Ghanaian Way
Fufu and light soup is one of Ghana’s most cherished traditional meals, especially among the Akan and other southern ethnic groups. Fufu, a smooth, stretchy dough-like food, is made by pounding cooked starchy ingredients like cassava and plantain. Light soup is a mildly spicy tomato-based soup often prepared with goat meat, chicken, fish, or any preferred protein. This hearty combination is typically enjoyed during lunch or dinner, especially on weekends or during family gatherings.
Below is a step-by-step guide on how to prepare authentic Ghanaian fufu and light soup.
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Ingredients for Fufu (Serves 4)
2 medium-sized cassava
3 medium-sized plantains (slightly ripe or green)
Water for boiling
Alternative: You can use fufu powder or fufu flour if you don’t have access to fresh cassava and plantain.
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Ingredients for Light Soup
1kg of goat meat, chicken, or fish
4 fresh tomatoes
2 medium-sized onions
2 scotch bonnet peppers (adjust based on spice preference)
1 tablespoon of tomato paste
1 tablespoon of grated ginger
1 tablespoon of minced garlic
Seasoning cubes or powder
Salt to taste
Optional: garden eggs (turkey berries), fresh basil leaves
How to Prepare the Light Soup
1. Season and Steam the Meat
Start by washing the meat thoroughly. Place it in a large cooking pot. Add half of the chopped onion, garlic, ginger, a pinch of salt, and your preferred seasoning cubes or powder. Stir well and allow the meat to steam on low heat for 5–10 minutes in its own juices.
Once it starts releasing its juices, stir and let it simmer a bit. Add a small amount of water and continue cooking until the meat is tender.
2. Prepare the Tomato Mixture
Blend the fresh tomatoes, the remaining onion, and the scotch bonnet peppers into a smooth mixture. If you’re using garden eggs or turkey berries, boil and blend them separately.
Add the blended mixture and the tomato paste to the pot of steamed meat. Stir thoroughly and let it cook for 10–15 minutes on medium heat. This helps to reduce the raw taste of the tomatoes.
3. Add Water and Simmer
Add enough water to turn the sauce into soup—usually about 4 to 6 cups, depending on how thick or light you want it. Allow the soup to simmer gently for another 15–20 minutes. Skim off any foam or excess oil that rises to the top. Taste and adjust salt or seasoning as needed.
Once the soup is well blended, with the meat tender and the oil lightly settled on the surface, it’s ready to serve.
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How to Prepare Traditional Fufu
1. Boil the Cassava and Plantain
Peel the cassava and plantains, cut them into chunks, and wash thoroughly. Place them in a large pot, cover with water, and boil until soft. This usually takes about 30–40 minutes.
2. Pound the Fufu
Traditionally, fufu is pounded in a large wooden mortar using a pestle. Begin by pounding the cassava until smooth and stretchy. Then add the plantain and continue pounding until everything is mixed into a smooth, elastic dough. Keep turning and pounding until there are no lumps and the fufu is soft and stretchy.
If you’re using a fufu machine or food processor, blend the boiled plantain and cassava together until smooth.
Tip: If using fufu flour, follow the instructions on the package. Usually, you mix the flour with water and stir over medium heat until it forms a smooth, stretchy dough.
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Serving Fufu and Light Soup
Scoop the fufu into a bowl using a wet wooden spoon or ladle. Pour hot light soup over the fufu and add a few pieces of meat or fish. Serve hot, and enjoy by tearing small portions of the fufu with your fingers and dipping it into the soup—no chewing required!
Fufu and light soup is more than just food—it’s a cultural experience. With its soft texture and spicy soup, it brings families together and satisfies the soul. Whether you prepare it the traditional way or use modern shortcuts, the rich flavors remain a true taste of Ghana.