Keto-Friendly Ghanaian Breakfast Feast: Fufu, Obe Atumpan, and Palm Nut Soup
This recipe for a Keto-friendly Ghanaian breakfast feast of Fufu, Obe Atumpan, and Palm Nut Soup (or almond milk) offers an exotic, mouthwatering, and visually stunning meal that appeals to both traditional and low-carb diets. Savor the rich flavors and delightful textures while enjoying a dish rooted in West African cuisine and culture.
Allergens
Nuts (groundnuts)
Ingredients
- 4 cups cassava flour (for Keto, substitute with almond flour)
- 2 cups palm oil
- 3 cups groundnuts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh palm nut milk (or almond milk for Keto)
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the Fufu: In a large bowl, mix the cassava flour (or almond flour for Keto) with water until it forms a soft dough.
- Boil water in a large pot and carefully drop the dough into the boiling water. Cook for 5 7 minutes until the Fufu floats to the surface and is cooked through. Remove from heat and drain well. Set aside.
- In another pot, heat half of the palm oil over medium heat. Add the groundnuts and cook for about 10 minutes, stirring occasionally, until they are golden brown.
- Add chopped onions and minced garlic to the groundnuts, cooking for another 2 3 minutes until fragrant.
- Gradually add palm nut milk (or almond milk) to the pot while continuously stirring. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 10 minutes, stirring occasionally.
- Season with salt to taste. Remove from heat and allow to cool slightly.
- Serve the Obe Atumpan hot with Fufu on the side, garnished with fresh cilantro leaves.
Chef’s Insight
The key to perfect Fufu is ensuring it is cooked well so that it remains soft inside but holds its shape when served.
Notes
Adjust the spices according to personal preference, adding more salt or cayenne pepper if desired.