Ivorian Plantain Fufu with Smoked Fish Soup

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A beloved Côte d'Ivoire comfort dish, very green plantains are boiled and pounded into a smooth, stretchy dough that acts as the edible scoop for a fragrant palm-oil soup loaded with smoked fish, tomatoes, and greens. Eating it is wonderfully tactile: pinch off a piece, dip into the soup, and savor the contrast of starchy mildness against the bright, savory broth.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 70 gCarbs
• 6 gFiber
• 22 gSugar
• 26 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the plantain fufu

• 4 large green (unripe) plantains (about 2 lbs), peeled and cut into 2-inch chunks
• 1 1/2 tsp salt
• Water for boiling

For the smoked fish soup

• 2 tbsp palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 large ripe tomatoes, blended smooth
• 1 red bell pepper, seeded and blended smooth
• 2 tbsp tomato paste
• 1 lb smoked mackerel or smoked tilapia, skin and bones removed, flaked
• 3 cups water or low-sodium fish stock
• 1 Maggi or bouillon cube, crumbled
• 1 tsp dried thyme
• 1 scotch bonnet or habanero, pierced once
• 2 cups chopped spinach or amaranth greens
• Salt, to taste

Directions

1. Place the plantain chunks in a large pot, cover with salted water, and bring to a boil over high heat. Reduce to a simmer and cook for 20 to 25 minutes, until the plantains are very tender and easily pierced with a fork.
2. Drain the plantains thoroughly and transfer them to a large wooden mortar, or a sturdy mixing bowl if using a masher. Pound (or mash) vigorously for 5 to 7 minutes, until the plantains form a smooth, elastic, stretchy dough with no visible lumps.
3. Wet your hands with cool water, shape the dough into a single smooth round ball, wrap it in foil or place it in a covered bowl, and keep it warm while you make the soup.
4. Heat the palm oil in a heavy saucepan over medium heat until it liquefies and turns a deep red. Add the onion and cook for 4 to 5 minutes until softened and translucent.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the blended tomatoes, blended bell pepper, and tomato paste. Simmer for 8 to 10 minutes, stirring often, until the sauce thickens and the oil begins to separate at the edges.
6. Add the flaked smoked fish, water or stock, crumbled bouillon cube, thyme, and the pierced scotch bonnet. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes so the flavors meld and the broth reduces slightly.
7. Remove the scotch bonnet (or leave it in for more heat). Stir in the chopped greens and cook for 2 to 3 minutes until wilted. Taste and adjust with salt.
8. To serve, place a portion of the warm plantain fufu in shallow individual bowls and ladle the hot soup alongside it, or spoon the soup directly over the fufu.
9. Eat with your fingers: pinch off a small piece of fufu, shape it into a rough ball, press a shallow well into it, and use it to scoop up soup and fish. Serve immediately while piping hot, with extra soup offered on the side.

Cook’s Notes

• Use very green, unripe plantains; yellow or ripe ones will make the fufu too sweet, sticky, and difficult to stretch properly.
• A traditional wooden mortar and pestle gives the classic stretchy, elastic texture; if using a potato masher, work in small batches and knead very vigorously between mashings.
• Control the heat by how much you pierce the scotch bonnet: leaving it mostly intact gives gentle warmth, while crushing it releases significant heat.
• Keep a small bowl of cool water on the table for rinsing fingers between bites, as this dish is meant to be eaten by hand.
• Traditionally this is paired with attiéké (cassava couscous) or extra grilled fish on the side for a fuller Ivorian spread.

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