“Vegan Fufu with Palm Nut Soup: A Delectable Ghanaian Breakfast Experience”

Allergens

None

Ingredients

• 2 cups cassava flour
• 1 cup raw palm nut butter (palmnut grind)
• 1 large onion, chopped
• 1 cup tomatoes, chopped
• 2 cups vegetable broth
• 1 cup coconut milk
• Salt, to taste
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• Fresh parsley, for garnish

Instructions

1. a. In a large mixing bowl, mix the cassava flour with just enough water to form a smooth dough. b. Bring a pot of salted water to a boil and carefully drop small portions of the dough into the boiling water. Cook for 15 20 minutes or until the fufu is soft and fluffy. c. In another pot, heat some oil over medium heat and sauté the chopped onions until they become translucent. d. Add the tomatoes to the pot and cook them until they release their juice and start to break down. e. Stir in the ground ginger, cayenne pepper, black pepper, nutmeg, and allspice, cooking for another 2 3 minutes. f. Pour in the vegetable broth and bring it to a boil, then lower the heat and let it simmer. g. Incorporate the raw palm nut butter into the soup, stirring constantly until well combined. h. Add coconut milk and season with salt, to taste. Let it simmer for another 5 minutes. i. Serve the hot soup over soft fufu and garnish with fresh parsley.

Chef’s Insight

The key to perfect fufu is cooking it just right - not too soft nor too firm. It should have a smooth, elastic texture.

Notes

The raw palm nut butter can be found at specialty food stores or online.