Terumi Morita
June 25, 2026·Recipes

Fufu and Light Soup

Fufu and Light Soup is a savory West African dish featuring a starchy dough ball served with a flavorful broth.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A bowl of fufu next to a vibrant, steaming bowl of light soup filled with meat and herbs.
RecipeWest African (Ghana / Nigeria)
Prep30m
Cook15m
Serves4 portions
LevelMedium

Ingredients

  • 500 g cassava flour
  • 250 g plantain flour
  • 1.5 liters water
  • 500 g goat meat or fish
  • 4 medium tomatoes, chopped
  • 1 large onion, diced
  • 2 inches ginger, minced
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper, whole
  • Salt to taste
  • Pepper to taste

Steps

  1. In a large pot, bring 1 liter of water to a boil and add the goat meat or fish. Cook for 30 minutes over medium heat until tender.

  2. Add the chopped tomatoes, diced onion, minced ginger, minced garlic, whole scotch bonnet pepper, salt, and pepper to the pot. Simmer for another 15 minutes.

  3. In a separate large bowl, mix the cassava flour and plantain flour with 500 ml of water, stirring until smooth. Knead until a sticky dough forms.

  4. Shape the fufu into balls or a single large ball. Use water to prevent sticking. Keep warm while the soup finishes cooking.

  5. Once the broth is ready, remove the meat or fish and strain the soup if desired. Serve the light soup hot with fufu on the side.

Why this works

The combination of cassava and plantain flour creates a stretchy and elastic fufu that pairs perfectly with the clear and aromatic light soup. The fufu acts as a neutral canvas to absorb the flavors of the broth, enhancing the overall dish. As the soup simmers, the flavors from the tomatoes, onions, and spices meld together, creating a rich and satisfying experience. If the fufu seems too dry, you can add a bit more water while kneading. It's important to maintain a balance in the soup's seasoning, as too much salt can overpower the delicate flavors. Using whole scotch bonnet adds warmth without overwhelming heat, making it approachable for various palates.

A note on cassava: This recipe uses commercial cassava flour, which has already been processed to remove the cyanogenic compounds present in fresh cassava root. Do not substitute raw cassava root unless you know the traditional soaking-and-fermentation method — improper preparation of fresh cassava is genuinely unsafe. Stick with a trusted flour brand and the recipe is straightforward.

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