“Delightful Ghanaian Vegan Brunch: Tasty Plant-Based Fufu & Okra Stew”

Allergens

None

Ingredients

• 2 cups cassava flour
• 1 cup water
• Salt, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups okra, sliced
• 1 cup tomatoes, diced
• 1 teaspoon ginger, grated
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a medium bowl, mix together the cassava flour and water until a smooth dough forms. Add salt to taste.
2. Boil water in a pot, then reduce heat to low. Knead the dough into balls, then drop them into the boiling water. Cook for 15 minutes, or until they float to the surface.
3. Remove the fufu from the pot and place it on a plate to cool slightly.
4. In another pot, heat vegetable oil over medium heat. Add onions and garlic, cooking for 3 4 minutes until softened.
5. Add sliced okra, diced tomatoes, grated ginger, curry powder, cumin, turmeric, black pepper, and salt to taste. Cook for 10 12 minutes until okra is tender.
6. To serve, place a portion of fufu on a plate and spoon the okra stew over the top. Garnish with fresh parsley.

Chef’s Insight

The combination of creamy fufu and flavorful okra stew creates a satisfying and comforting meal.

Notes

The recipe can be easily doubled to serve more guests.