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Loading...Fufu with Light Soup is a beloved everyday dish from Ghana, where soft, stretchy cassava dough is dipped into a bright, peppery tomato soup loaded with smoked fish and aromatics. The contrast between the neutral, pillowy fufu and the deeply savory, gently spicy broth makes it one of West Africa's most satisfying meals.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 11 gFat
- 3 gSaturated Fat
- 78 gCarbs
- 7 gFiber
- 9 gSugar
- 22 gProtein
- 780 mgSodium
- 920 mgPotassium
- 140 mgCalcium
- 4 mgIron
- 48 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Fufu
- 2 cups cassava fufu flour
- 4 to 4 1/2 cups cold water, divided
- 1/2 tsp salt
For the Light Soup Base
- 1 large ripe tomato, roughly chopped
- 1 red bell pepper, seeded and chopped
- 2 scotch bonnet peppers, stems removed
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 inch fresh ginger, peeled
- 2 tbsp tomato paste
- 2 tbsp palm oil
- 6 cups fish stock or water
For the Soup Add-Ins
- 1 lb smoked tilapia, cut into steaks (or 1 lb smoked mackerel)
- 1 medium onion, sliced
- 1 tsp ground dried shrimp (optional)
- 1 tsp anise seeds or 1 star anise
- 2 fresh tomatoes, diced
- 1 tsp salt, plus more to taste
- 1 small bunch fresh basil or scent leaves (optional)
Directions
- Soak the smoked fish in warm water for 10 minutes to remove excess salt, then drain and flake into large chunks, discarding any bones.
- Combine the chopped tomato, red bell pepper, scotch bonnet peppers, small onion, garlic, and ginger in a blender with 1/2 cup of the stock and puree until completely smooth.
- Heat the palm oil in a heavy pot over medium heat. Add the sliced onion and cook for 3 minutes until soft, then stir in the tomato paste and cook another 2 minutes until darkened.
- Pour the blended pepper-tomato mixture into the pot along with the remaining stock, anise seeds, and dried shrimp if using. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to concentrate the flavors.
- Add the flaked smoked fish, diced tomatoes, and salt. Simmer gently for 8 to 10 minutes until the fish is heated through and the broth is richly flavored. Taste and adjust salt or heat.
- While the soup simmers, make the fufu: whisk 1 cup cold water into the cassava flour in a saucepan to make a smooth slurry, then stir in 3 cups more water and the salt.
- Cook the fufu over medium-low heat, whisking constantly for 8 to 10 minutes, until it thickens into a smooth, stretchy dough that pulls away from the sides of the pan.
- Turn the dough onto a clean surface and knead briefly with wet hands until smooth, then shape into a single mound or four small balls; keep covered until serving.
- Ladle the light soup into shallow bowls, then serve the hot fufu alongside so each person pinches off small pieces and dips them into the soup.
Cook’s Notes
- For a smoother fufu with no lumps, sift the cassava flour into the water gradually while whisking constantly from the moment you start.
- Adjust scotch bonnet peppers to taste; remove the seeds for a milder soup or add whole pods for serious heat.
- Smoked tilapia gives the most authentic Ghanaian flavor, but smoked mackerel or a mix of smoked and fresh firm fish also works beautifully.
- Traditionally fufu is eaten with the right hand: pinch off a small piece, press a slight indentation with your thumb, and scoop up the soup.
- For a richer soup, simmer 1 lb of bone-in goat meat or chicken alongside the broth for 30 minutes before adding the fish.
