Ghanaian Vegetarian Brunch Delight: Fufu and Okra Stew

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cassava flour
• 1 cup water
• 4 cups chopped okra
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1/2 cup vegetable broth
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Optional: 1 cup spinach or kale, chopped

Instructions

1. In a medium bowl, mix cassava flour and water until well combined. Knead the dough until smooth, then let it rest for about 20 minutes.
2. Bring a pot of salted water to a boil and cook chopped okra for 5 7 minutes or until tender. Drain and set aside.
3. In another pot, heat vegetable oil over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant, about 4 5 minutes.
4. Stir in diced tomatoes, tomato sauce, and vegetable broth, bringing the mixture to a simmer. Season with salt and pepper to taste. If using spinach or kale, add it now and let it cook until wilted.
5. Add cooked okra to the stew, stirring to combine. Simmer for an additional 10 minutes.
6. Meanwhile, bring the boiled water back to a boil, and using a spoon or your hands, drop small balls of cassava dough into the boiling water. Cook until the Fufu balls float to the surface and are slightly firm to the touch. Remove from heat and let them cool for a moment before transferring to serving plates.
7. Spoon the Okra Stew over the Fufu balls, garnish with fresh herbs if desired, and serve immediately.

Chef’s Insight

Fufu is a versatile dish that can be paired with various stews and sauces, making it an ideal base for any brunch gathering. The key to the perfect Fufu texture is kneading the cassava dough thoroughly before cooking.

Notes

Ensure that the cassava flour is well combined and smooth to avoid lumps in the dough. You can add more water if needed to achieve the desired consistency.