Vegan Ghanaian Breakfast Feast: A Taste of Authentic Fufu with Kelewele & Plant-Based Tilapia

Allergens

Soy (from plant-based milk)

Ingredients

• 2 cups Cassava flour
• 1 cup Yam flour
• 4 cups Water, hot
• 1/2 cup Plant
• based milk
• 2 tbsp Vegetable oil
• 1 cup Raisins, soaked
• 1 cup Raw cashews, chopped
• 1/2 cup Nutritional yeast
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Fresh cilantro, chopped
• Salt & Pepper to taste
• 1 tbsp Coconut oil

Instructions

1. In a large bowl, combine the cassava and yam flour with hot water until smooth and well combined. Cover and let it rest for 30 minutes. In another bowl, prepare the plant based Tilapia by mixing together plant based milk, nutritional yeast, chopped cashews, parsley, cilantro, salt, and pepper. Heat a non stick skillet over medium heat and add coconut oil, then pour in the mixture and cook until golden brown. While the Tilapia is cooking, boil some water in a large pot. Gradually pour the cassava and yam batter into the boiling water while stirring continuously to avoid lumps. Cook for 10 minutes or until thickened. Remove from heat and let it cool slightly. In a separate bowl, toss soaked raisins with a little vegetable oil and spread them evenly on a baking sheet. Roast in the oven at 350°F (175°C) for 10 minutes or until slightly dry and plump. Set aside to cool. To serve, divide the Fufu into 4 portions and place each portion in the center of a plate. Top with Kelewele, roasted raisins, and Plant Based Tilapia, garnishing with fresh parsley and cilantro.

Chef’s Insight

The key to perfect Fufu lies in the right consistency - it should be thick enough to hold its shape but still smooth and easy to cut with a fork.

Notes

Adjust the spiciness of the Kelewele according to your preference by adding more or less chili powder.