Delectable Ghanaian Vegan Breakfast: Fufu and Vegetable Stew

Allergens

None (excluding allergies to specific vegetables or spices)

Ingredients

• 2 cups cassava flour
• 1 cup water
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 cup canned tomatoes
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. In a large pot, combine the cassava flour with water and mix well until it forms a dough. Knead the dough for a few minutes and then let it rest while you prepare the stew.
2. In a separate pan, heat oil over medium heat and sauté onions, garlic, and green bell pepper until they become fragrant and slightly softened.
3. Add canned tomatoes, mixed vegetables, vegetable broth, salt, and pepper to the pan. Simmer for 10 minutes or until the vegetables are cooked through.
4. While the stew is simmering, divide the cassava dough into equal portions and roll them into balls.
5. Bring a large pot of water to a boil and carefully drop the dough balls into it. Cook for about 3 4 minutes or until they float to the surface. Remove with a slotted spoon and place on a plate.
6. To serve, place several fufu balls in the center of a dish and pour the vegetable stew over them. Enjoy your scrumptious vegan Ghanaian breakfast!

Chef’s Insight

The key to a perfect Fufu is the right consistency - not too sticky, yet soft and doughy.

Notes

Adjust the spiciness to your preference by adding more or less chili pepper.