Vegan Fufu & Vegetable Stew: A Delectable Ghanaian Breakfast Experience

Allergens

None, though some vegan protein options may contain soy (e.g., tempeh).

Ingredients

• 1. 2 cups cassava flour (tapioca starch) 2. 2 cups cornstarch 3. 4 cups water 4. 1 cup coconut milk 5. 1 large onion, finely chopped 6. 2 cloves garlic, minced 7. 2 cups mixed vegetables (e.g., bell peppers, carrots, green beans) 8. 1 cup tomatoes, diced 9. 1 cup kale or spinach, chopped 10. 2 tbsp vegetable oil 11. Salt and pepper to taste 12. Optional: Vegan protein (e.g., tempeh, tofu) for added nutrition

Instructions

1. Prepare the Fufu dough by mixing cassava flour and cornstarch in a large bowl. Gradually add water while stirring until a smooth, consistent dough forms. Knead well and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add onion and garlic, cooking until fragrant and translucent.
3. Stir in mixed vegetables, tomatoes, and optional vegan protein. Cook for 5 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste. Gradually add coconut milk, stirring continuously to combine all ingredients. Bring to a simmer.
5. While the stew is simmering, divide the Fufu dough into equal portions and roll each portion into balls. Boil water in a pot and carefully drop the Fufu balls into the boiling water. Cook for 3 4 minutes until they float to the surface, indicating they are cooked through.
6. Carefully remove Fufu balls with a slotted spoon and place them on a serving plate. Top each ball with the simmering vegetable stew.
7. Serve immediately, garnishing with chopped kale or spinach as desired.

Chef’s Insight

To achieve a smooth Fufu dough, knead it well and avoid any lumps. - The key to perfect Fufu is cooking the balls just until they float in boiling water.

Notes

Feel free to experiment with various vegetable combinations to suit your taste preferences.