Ghanaian Vegetarian Fufu Feast: Peanut Stew, Okra Soup, and Plantain Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cassava flour
• 1 cup yam flour
• 4 cups water
• 1 cup smooth peanut butter
• 1 cup chopped tomatoes
• 1/2 cup coconut milk
• 2 tbsp palm oil
• 1 lb fresh okra, sliced
• 3 large plantains
• Salt to taste
• Vegetable oil for frying
• Optional: chili pepper, ginger, garlic

Instructions

1. Prepare the Fufu: In a bowl, mix cassava flour and yam flour. Gradually add water and mix until smooth. Boil the mixture over medium heat, stirring constantly until it thickens and becomes soft and pillowy. Remove from heat and let it cool slightly before dividing into 4 portions.
2. Prepare the peanut stew: Heat palm oil in a pan, sauté tomatoes, chili pepper, ginger, and garlic (if using) until fragrant. Add smooth peanut butter and coconut milk, stirring to combine. Season with salt and let it simmer for 5 minutes.
3. Prepare the okra soup: In another pan, heat oil and sauté sliced okra until slightly tender. Add water, season with salt, and bring to a boil. Lower the heat and let it simmer until the soup thickens.
4. Fry plantain chips: Slice plantains into thin chips, deep fry in vegetable oil until golden brown and crispy. Remove from oil and place on paper towels to drain excess oil.
5. Assemble the dish by placing each portion of Fufu on individual plates, top with peanut stew, okra soup, and a handful of plantain chips.

Chef’s Insight

The combination of textures in this dish is key to its success. Be sure to allow Fufu to cool slightly before dividing and shaping, as it can become difficult to work with when too hot.

Notes

Fufu can be challenging to prepare but delivers a unique dining experience.