Fufu is a blend of starchy vegetables that have been cooked and smashed together, and then rolled into a ball. I used green plantains and cassava root to make mine. I served my fufu with carrot tomato soup but this can be topped with any kind of soup that you would like. I used canned, diced tomatoes in my recipe but feel free to use fresh tomatoes.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cassava root, peeled and cubed
- 1 plantain, peeled and cubed
- 3–4 tbsp water
- 1 tbsp olive oil
- 1 clove minced garlic
- 1/2 cup diced onion
- 1/2 cup chopped carrots
- to taste sea salt & black pepper
- 14 oz canned tomatoes
- 1 1/2 cup vegetable broth
- handful of fresh arugula
Directions
1. Bring a large pot of water to a boil. Add the diced plantain and cassava root. Simmer until soft.
2. Add to a blender and add 2 tbsp of water. Blend until smooth.
3. Remove from blender and add to a mixing bowl. Knead the dough together into a ball, adding tiny amounts of water (enough to wet your hands) to make it soft and pliable, and then set it aside to sit.
4. To make the soup, heat the oil in a large pot over medium heat.
5. Add the diced onion, garlic, carrot, and salt and simmer for about five minutes.
6. Add the tomatoes and veggie broth and bring to a boil. Reduce to a simmer and cook for about 25 minutes.
7. Use a hand blender to blend soup. Stir in fresh greens.
8. Tear the fufu into two equal pieces and roll into balls. Place the ball of fufu in a bowl and ladle soup over it.
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Photo: Lauren Sacerdote
