Fufu and light soup is a traditional Ghanaian dish; it is delicious food that you won’t want to miss out on when it comes to Gha­naian cuisine.

Light soup is tomato based. Fish, goat, lamb, chicken, beef, or pork can all be used to make this light soup.

Basically, Fufu in Ghana is derived by combining cassava and plantain.

Ingredients

Fresh tomatoes

Beef/Goat meat/ Chicken/ Lamb meat

Fresh fish (tilapia or cat­fish)

Tomato paste

Chili peppers

2 large onions

3 spoonful of salt

Seasoning

3 teaspoonful of ginger and

garlic

4 fingers of okro

Fufu Ingredients

Fresh cassava

Unripe plantain

How to make Ghana Light Soup

-First of all clean your fish, remove the gills and the innards then rinse in clean water and set aside. There­after, wash the meat and equally keep it aside.

-Secondly, blend your gin­ger, garlic, onion, seasoning cube, salt, and spices, scoop some quantity into the fish and marinate the fish, cover and set aside.

-In a pot containing the meat pour the remaining blended garlic and ginger mixture, add the tomato paste, salt, bay leaf, with more water, cover and cook for about 10 minutes.

-Thirdly, wash your toma­toes, onions, and pepper and remove the stem of pepper, scrap off the onion head.

-Place fresh tomatoes, on­ions, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil.

-Next is to remove the fresh tomatoes, pepper, and onions from heat and blend. Ensure you don’t dis­card the boiled water from the tomatoes rather use it to blend the tomatoes; or pour into the meat, add more water.

Finally, bring soup to a sim­mer over low heat for like 15 minutes then add the fresh fish; clean your okra/ okro and add into the cooking pot, cover and cook to doneness.

Optional: Sieve the soup if you like to get the clear light look of the soup else skip the pro­cess.

Light soup is ready.

How to make Ghana Fufu

On the same note, cassava flour can be used in place of fresh cassava tubers.

First of all, peel the skin of your cassava tuber and plantains then boil for about 25-30 minutes to tender.

Secondly, using a mor­tar and pestle which is the major instrument for local pounding, or use a Yam pounder machine to pound it.

Start with the plantain, thereafter add the cassa­va, sprinkle some water as you pound for easy pound­ing until a smooth paste is achieved; Your smooth fufu is ready.

Source: shopafricausa.com

 Ingredients

– 1.5kg of turkey

-Salt and pepper to taste

-62-125g of vegetable oil

-5-6 tomatoes

-1 medium onion, sliced

-1 tablespoon of garlic,

– I tablespoonful of ground­ed gloves

-½ teaspoonful of dried thyme

-1 tablespoonful of smoked paprika

-¼ teaspoonful of curry powder

-1 bay leaf

-1 tablespoonful of Maggi or bouillon (chicken-fla­voured)

-2 green onions, chopped (whites

and green parts)

-3 tablespoons (12g) pars­ley

-1-2 sliced carrot

Preparation

-Season chicken with salt, pepper,  and seasoning.

-Cook turkey until tender

-Heat oil in a large pot over me

dium heat until hot, fry turkey

until brown.

-Wash, clean and blend tomatoes,

onions, and garlic.

-Pour the blended ingredi­ents into the pot of chicken.

– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.

Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.

Add carrots, green and onions. Cook for five more minutes. Adjust the thick­ness of the stew with water or stock.

Season with salt according to preference. Remove the bay leaf.

Source: Pulse.com

 Ingredients

– 1.5kg of turkey

-Salt and pepper to taste

-62-125g of vegetable oil

-5-6 tomatoes

-1 medium onion, sliced

-1 tablespoon of garlic,

– I tablespoonful of ground­ed gloves

-½ teaspoonful of dried thyme

-1 tablespoonful of smoked paprika

-¼ teaspoonful of curry powder

-1 bay leaf

-1 tablespoonful of Maggi or bouillon (chicken-fla­voured)

-2 green onions, chopped (whites

and green parts)

-3 tablespoons (12g) pars­ley

-1-2 sliced carrot

Preparation

-Season chicken with salt, pepper, and seasoning.

-Cook turkey until tender

-Heat oil in a large pot over me

dium heat until hot, fry turkey

until brown.

-Wash, clean and blend tomatoes, onions, and garlic.

-Pour the blended ingredi­ents into the pot of chicken.

– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.

Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.

Add carrots, green and onions. Cook for five more minutes. Adjust the thick­ness of the stew with water or stock.

Season with salt according to preference. Remove the bay leaf.

Source: Pulse.com