Delightful Ghanaian Vegan Brunch Platter: Fufu with Plant-Based Stew and Tropical Fruit Salad

Allergens

N/A (ensure ingredients are vegan and allergen-free)

Ingredients

• 1 cup cassava flour
• 1 cup cornstarch
• 2 cups water
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup canned tomatoes
• 1 cup vegan protein (e.g., tofu or tempeh)
• Salt and pepper, to taste
• 1 pineapple, cut into chunks
• 2 bananas, sliced
• 1 mango, sliced
• 1 cup mixed berries
• Fresh mint leaves for garnish

Instructions

1. a. Begin by making the fufu: In a large bowl, mix together cassava flour and cornstarch. Slowly add water while stirring until a smooth dough forms. b. Bring a pot of water to a boil, then reduce heat to low. Using a spoon or spatula, shape the dough into balls and drop them into the boiling water. Cook for 20 25 minutes until they float to the surface and are cooked through. c. Remove fufu from water using a slotted spoon and place on a plate. Keep warm. d. In a large pan, heat vegetable oil over medium heat. Add onions, garlic, and bell pepper, sautéing until softened. e. Stir in canned tomatoes, vegan protein, salt, and pepper. Simmer for 10 minutes until flavors meld. f. Assemble the tropical fruit salad by combining pineapple, bananas, mango, and mixed berries in a bowl.

Chef’s Insight

The combination of creamy fufu and flavorful stew creates a satisfying mouthfeel, while the tropical fruit salad adds a refreshing contrast to this vegan Ghanaian brunch.

Notes

Adjust the spiciness of the plant-based stew according to personal preference by adding more or less vegan protein.