“Mouthwatering Vegan Ghanaian Fufu & Okra Stew Feast: A Delectable Culinary Adventure”

Allergens

None

Ingredients

• 2 cups cassava flour
• 1 cup raw ground corn
• 2 cups okra, chopped
• 2 onions, diced
• 2 bell peppers, diced
• 4 cloves garlic, minced
• 1 can tomatoes, diced
• 2 cups vegetable broth
• 2 tablespoons palm oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin

Instructions

1. Begin by preparing the fufu dough. In a large mixing bowl, combine the cassava flour and raw ground corn. Gradually add water while stirring until a smooth, pliable dough is formed. Set aside. In a large pot, heat the palm oil over medium heat. Add onions, bell peppers, and garlic, sautéing until softened and aromatic. Stir in the tomatoes, vegetable broth, salt, black pepper, smoked paprika, and ground cumin. Bring to a boil, then reduce heat and let simmer for 10 minutes. Add the chopped okra to the stew and cook for an additional 5 minutes, or until tender. While the stew is cooking, bring a large pot of water to a boil. Divide the fufu dough into 6 equal portions and gently drop them one by one into the boiling water. Cook each portion for about 3 4 minutes, then remove with a slotted spoon and place on a plate to cool slightly. To serve, scoop two balls of fufu onto individual plates and top with the simmering okra stew.

Chef’s Insight

The key to a perfect fufu is a smooth, pliable dough that cooks evenly in boiling water. Experiment with different flour ratios for a unique twist on this traditional dish.

Notes

Be sure to use ripe and fresh tomatoes for optimal flavor and color in the stew.