Savory Vegan Ghanaian Brunch Feast: Plant-Based Fufu & Chickpea Stew with Tropical Fruit Salad & Coconut Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• Fufu: 2 cups cassava flour 2 cups water Salt, to taste
• Chickpea Stew: 1 cup canned chickpeas, drained and rinsed 1 large onion, diced 3 cloves garlic, minced 2 tbsp tomato paste 2 cups vegetable broth 1 tsp ground ginger 1 tsp ground cumin Salt and pepper, to taste
• Tropical Fruit Salad: 2 cups mixed tropical fruits (mango, pineapple, kiwi, papaya) Juice of 1 lime 1 tbsp agave syrup or honey (for non
• vegan option) Mint leaves for garnish
• Coconut Rice: 1 cup jasmine rice 1 can (13.5 oz) coconut milk Salt, to taste

Instructions

1. Prepare the fufu by mixing cassava flour with water and salt in a bowl until it forms a soft dough. Knead until smooth, cover, and set aside. In a blender or food processor, blend chickpeas, onion, garlic, tomato paste, vegetable broth, ginger, cumin, salt, and pepper until smooth. Heat in a saucepan over medium heat until desired consistency is reached. Serve the fufu alongside the chickpea stew. Prepare the tropical fruit salad by tossing mixed fruits with lime juice and agave syrup or honey (for non vegan option). Garnish with mint leaves. Cook jasmine rice with coconut milk and salt according to package instructions.

Chef’s Insight

The key to a perfect vegan Ghanaian brunch is balancing flavors, textures, and visual appeal, ensuring each component complements the others.

Notes

For a gluten-free version, ensure cassava flour is gluten-free.