“Savory Vegetarian Fufu and Okra Stew – A Delightful Ghanaian Dinner Experience”

Allergens

None (but please note, this recipe is vegetarian)

Ingredients

• 2 cups cassava flour
• 1 cup cornmeal
• 4 cups water
• 2 cups okra, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 small tomato, chopped
• 1/2 cup vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, heat the water and bring it to a boil. Gradually add the cassava flour and cornmeal, stirring constantly with a whisk until the mixture thickens and leaves the sides of the pot. Reduce heat to low and cover, cooking for about 20 minutes.
2. In a separate pan, heat the vegetable oil over medium heat. Add the onion, garlic, bell pepper, and tomato. Sauté until vegetables are tender, about 5 7 minutes.
3. Add the sliced okra to the pan with the vegetables and cook for an additional 2 3 minutes.
4. Stir in the vegetable broth, salt, black pepper, ground ginger, smoked paprika, and cayenne pepper (if using). Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
5. To serve, divide the fufu into 4 portions and place each portion on individual plates. Ladle the okra stew over the fufu, garnish with fresh parsley, and enjoy!

Chef’s Insight

The key to achieving the perfect texture in fufu is to cook it low and slow, stirring constantly to prevent lumps.

Notes

This recipe is vegetarian and gluten-free. Adjust the spice level to your preference by adding or reducing cayenne pepper.