Ghanaian Fufu with Palm Nut Soup – An Exquisite Culinary Experience for Your Palate!

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups Cassava, grated 1 cup Yam, grated 1/4 cup Palm oil 1 Large Onion, chopped 1 cup Dried groundnuts, blended into a paste 1 cup Chicken or vegetable stock 1 cup Water 2 cups Spinach, chopped Salt, to taste Ground black pepper, to taste 1 tbsp Thyme, crushed

Instructions

1. a. Combine grated cassava and yam in a large mixing bowl. Add enough water to cover the mixture and let it sit for at least 30 minutes. b. In a separate pot, heat palm oil over medium heat. Add chopped onions and sauté until translucent. c. Add the groundnut paste to the onion mixture and cook for about 5 minutes, stirring constantly. d. Pour in the chicken or vegetable stock and water, then bring the soup to a boil. e. Reduce heat to low and let it simmer until the soup thickens. Season with salt, ground black pepper, and thyme to taste. f. Gradually add the soaked cassava and yam mixture into the soup while continuously stirring. Cook for about 10 15 minutes or until the cassava and yam are fully cooked and have absorbed the flavors of the soup. g. Add chopped spinach and cook for an additional 3 4 minutes before removing from heat. h. Serve hot with a side of Fufu, made by kneading the cooked cassava and yam dough until it forms soft, smooth balls.

Chef’s Insight

The key to perfect Fufu is to knead it well until it forms a smooth texture. To deepen the flavor of the Palm Nut Soup, add a pinch of dried fish or shrimp paste.

Notes

This recipe is perfect for a standard diet but may not be suitable for those with nut allergies.