Mouthwatering Ghanaian Vegan Dinner: Plant-based Fufu with Okra Stew and Spicy Peanut Soup

Allergens

Tree Nuts (Cashew, Peanut)

Ingredients

• 2 cups cassava flour (tapioca) 1 cup raw cashew nuts, soaked overnight 3 cups okra, sliced 1 large onion, diced 2 cloves garlic, minced 1 can of coconut milk (14 oz) 1/2 cup smooth peanut butter 1/4 cup vegetable broth Salt and pepper, to taste Vegetable oil, for frying

Instructions

1. Prepare the plant based fufu by mixing cassava flour with water in a large bowl until it forms a dough. Knead the dough and shape into balls. Boil water in a pot and add the fufu balls to cook for 20 minutes, then remove from heat.
2. In a separate pan, sauté onions, garlic, and okra with salt until the okra is slightly softened, about 5 7 minutes. Add coconut milk and simmer for 15 minutes, stirring occasionally.
3. For the spicy peanut soup, blend soaked cashews with vegetable broth in a high speed blender until smooth. Heat the mixture in a pan and whisk in peanut butter and seasoning.
4. Serve the fufu alongside the okra stew and spicy peanut soup, garnishing with additional peanuts or cilantro as desired.

Chef’s Insight

The key to perfect plant-based fufu is kneading the dough until it becomes elastic and smooth. This will result in a tender and fluffy texture when boiled.

Notes

The spicy peanut soup can be adjusted to your preferred level of heat by adding more or less peanut butter.