Ghanaian Gluten-Free Fufu Brunch Bowl with Spicy Groundnut Soup and Grilled Plantains

Allergens

Nut (in the groundnut soup mix)

Ingredients

• 2 cups cassava flour
• 1 cup cocoyam flour
• 4 cups water
• 2 cups groundnut soup mix
• 2 ripe plantains
• Vegetable oil, for frying
• Salt, to taste
• Ground black pepper, to taste
• Red chili flakes, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large mixing bowl, combine the cassava flour and cocoyam flour. Gradually add water and mix until a smooth dough forms. Set aside.
2. Prepare the groundnut soup according to the package instructions. Season with salt, black pepper, and red chili flakes to taste.
3. Peel and slice the plantains. Heat oil in a pan and fry the sliced plantains until golden brown. Remove from heat and set aside.
4. Bring a pot of water to a boil. Divide the dough into 6 portions, shape each portion into a ball, and gently drop them into the boiling water. Cook for about 20 minutes or until the fufu balls float to the surface and are cooked through.
5. To assemble the brunch bowl, place two fufu balls in a bowl, ladle the spicy groundnut soup over the fufu, and top with grilled plantains. Garnish with fresh parsley.

Chef’s Insight

The combination of textures and flavors creates a sensory experience that transports you straight to Ghana

Notes

Adjust the spice levels according to personal preference