Ghanaian Breakfast Delight: Paleo Fufu with Palm Nut Soup
A flavorful ghanaian breakfast perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 2 cups cassava flour
- 1 cup palm nut soup (made from blended palm nuts, tomatoes, onions, ginger, garlic, and seasonings)
- 2 cups water
- Salt, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- In a large mixing bowl, gradually add water to the cassava flour while stirring until a smooth dough forms.
- Bring a pot of water to boil and carefully drop small portions of the dough into the water. Cook for about 5 7 minutes or until the Fufu balls float to the surface and are tender.
- In another pot, heat the palm nut soup until it reaches a simmer.
- Serve the warm Fufu alongside the rich, flavorful Palm Nut Soup. Garnish with fresh parsley or cilantro for an extra burst of color.
Chef’s Insight
The key to perfect Fufu lies in the consistency of the dough and the texture of the boiled balls. Ensure the dough is smooth and free of lumps before cooking.
Notes
Feel free to adjust the spiciness of the Palm Nut Soup according to personal preference by adding more or less chili pepper.