Fufu and Light Soup (Ghanaian)

Directions

1. Step 1

   For Light Soup: Season chicken/fish with salt and half an onion. Place in a pot with 1 cup water and bouillon. Simmer until cooked (15-20 mins). Remove meat/fish; reserve stock.

2. Step 2

   Blend tomatoes, remaining half onion, scotch bonnet, ginger, and garlic until smooth.

3. Step 3

   In the same pot (or a clean one), add the blended mixture and tomato paste. Cook for 10-15 minutes, stirring, until the sauce reduces.

4. Step 4

   Add the reserved chicken/fish stock and remaining 4 cups of water/stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Return cooked meat/fish to soup.

5. Step 5

   For Fufu: In a pot, mix fufu mix with 3 cups cold water to form a smooth paste. Place over medium heat.

6. Step 6

   Stir continuously and vigorously with a wooden spoon as it thickens. Continue cooking and stirring for 10-15 minutes until smooth, pliable, and fully cooked. Add a splash of hot water if too stiff.

7. Step 7

   Cover fufu and let steam for 5 minutes. Form fufu into smooth balls.

8. Step 8

   Taste soup and adjust seasoning. Serve hot fufu with the light soup.