Ghanaian Breakfast: A Vegan Twist on Traditional Fufu, Tilapia Stew, and Kelewele

Allergens

N/A (vegan and allergen-free)

Ingredients

• 2 cups cassava flour
• 1 cup raw cassava, grated
• 3 cups water
• 1 block firm tofu (pressed)
• 1/2 cup yellow split peas, soaked overnight and cooked until tender
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 bell pepper, chopped
• 1/2 cup green beans, chopped
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ginger powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin

Instructions

1. Prepare fufu: In a large mixing bowl, combine the cassava flour and grated raw cassava. Gradually add water and mix until a soft dough forms. Knead for 5 minutes or until smooth. Divide the dough into 6 portions. Set aside.
2. Prepare tofu "tilapia": Crumble the pressed tofu and sauté in olive oil over medium heat for 3 4 minutes. Season with salt, pepper, ginger powder, paprika, cayenne pepper, and ground cumin. Stir well and set aside.
3. Cook yellow split peas: In a separate pan, cook the soaked yellow split peas until tender. Add salt to taste.
4. Prepare stew: Sauté onions, garlic, tomato, bell pepper, and green beans in olive oil for 5 minutes. Add the cooked split peas and tofu "tilapia" to the pan. Stir well and season with nutritional yeast, salt, and pepper. Cook for another 3 4 minutes.

Chef’s Insight

To enhance flavor, use a mortar and pestle to grind the cassava and cassava flour together for a smoother fufu.

Notes

Serve with a side of fresh fruit salad for an even more complete breakfast experience.