Tuesday, 30 August 2016


 Enjoy this fresh Fufu in a pot with light soup (spicy tomato soup) 
and use your preferred Meat, Poultry , Game, Seafood, Fish or Vegetables to make it.

Light soup
Serves 6
1.5 kg of mutton cut into sizeable chunks (ask your butcher to cut into your preferred chunks)
3 large tomatoes
25g cleaned ginger cut into chunks
2 large onions
2 cloves of peeled garlic
20g of de stalked kpakpo shito Ghanaian chillies ( Pettie Belle) 
1 teaspoon of carom seeds (optional)
80g of tomato paste
3 litres of Chicken stock (your preferred stock) or Water  
Alternatively you can use 2 Bouillon cube

Wash and clean your mutton and place in a bowl.
In a blender add the ginger, 1 chopped onion, garlic, carom seeds and 10g of Kpakpo shito
Add a little water and blend to a smooth paste. 
Add the paste to the mutton
Mix the paste well into the mutton and refrigerate overnight or at least for 2hrs . 
Remove your mutton from the fridge and place in a saucepan or clay pot. 
Place your saucepan on a medium heat and steam your meat in it's juices, (add a little water if needed).
Cook slowly for about 30 minutes and add your tomato paste. 
If you're using Bouillon cube;
 Crumble your preferred cube into the sauce at this stage. 
Mix till well combined and cook for a further 5 minutes, making sure you stir constantly. 

Add your  fresh tomatoes and 1 whole onion and cook for a further 3 minutes. 
Add 1.5 litres of your preferred stock  or water and cook for a further 15 minutes
The tomatoes and onion should be cooked through now. 
Remove the tomatoes and onion and place in a blender. 
Add the remaining stock/ water to the blender. 
Blend to a smooth consistency. 
Using a fine colander, pass the tomato and onion blend through into a bowl 
Add your strained juice to the mutton and cook for a further 20-25 minutes. 
Add the remaining Kpakpo shito (chillies) and cook for a further 5 minutes. 
Taste the mutton to make sure it's tender. 
Add salt to taste and enjoy. 



300g of  peeled un-ripened Plantain cut into cubes.
460g of peeled  Cassava, scraped, de-stringed and cut into cubes. 
500ml of water for a soft Fufu or 400ml for a firmer Fufu.


It's important, you use a very good blender. I used Vitamix (which blends everything into a silky smooth paste). 

Transfer the Cassava and Plantain into your blender and add 450ml of water. 

Blend into a silky smooth paste. 
Transfer the contents into a saucepan and place on a medium heat. 

It's very important you stir the mixture consistently, to avoid any lumps. 

Using a wooden spatula, keep stirring till you have a smooth, thick steamed paste. This should take about 8-10min. 

Please don't be tempted to leave it alone when you're in the process of thickening the batter. This is to avoid having lumps in your 'Fufu'. 

Add the remaining 50ml of water to the Fufu, cover the saucepan with it's lid, reduce the heat to a lower setting and steam for 8-10min

Watch the recipe on my 
YouTube page and don't forget to subscribe and share. 

Steaming the Fufu, cooks the mixture further and eliminates the raw taste.

Increase the heat to a medium fire and stir the mixture till well combined. 

Please don't be alarmed, if your Fufu looks too soft at this stage,  it gets firmer once it's cooled down. 

Pour the Fufu into a bowl, smear the surface with a teaspoon  of water ( to prevent any film forming on the surface and leave to cool down completely. 

Once cooled, shape into your preferred ball and serve with your favourite soup.