Fufu with Light Chicken Soup
Light chicken soup with tomato and aromatics, served with elastic fufu made from cassava and green plantain. Serves 4; estimated preparation: 30 minutes, cooking: 60 minutes, and resting: 10 minutes.
Cassava and green plantain are pounded into smooth, elastic fufu and served hot alongside a light chicken soup. Times and the 4 servings are practical estimates; cook the tubers until very soft and add the fufu water gradually.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables and aromatics
Cut the cassava into pieces about 3–5 cm across and the plantain into slices about 3 cm thick. Chop the tomatoes and halve the onion: slice one half and set the other aside for blending. Blend the tomatoes with half the onion, 2 garlic cloves, half the ginger, and the chili until the mixture is a paste with no large pieces.
Ready to continue when: The blended mixture is a paste without large pieces, and the remaining onion half is sliced.
15 min - 02
Season the chicken
Season the chicken thighs with up to 1 teaspoon of the soup salt. Add 2 garlic cloves and the remaining ginger, massage to distribute them, and leave the chicken to rest in the refrigerator for 10 minutes.
Ready to continue when: The salt and aromatics are distributed over the chicken, which has rested in the refrigerator for 10 minutes.
15 min - 03
Cook the soup
Put the chicken and soup water in a pot. Bring to a boil, skim off the foam, and cook over medium heat for 15 minutes. Stir in the tomato paste and cook for 1 minute. Add the blended mixture, sliced onion, and the remaining salt gradually; cook for about 20 minutes more, until the onion has softened and lost its sharpness and the broth has turned red. If it reduces too much, add water in 100 ml increments.
Ready to continue when: The onion is soft and no longer sharp, the broth is red, and the chicken is cooked and tender.
40 min - 04
Cook the cassava and plantain
While the soup cooks, boil the cassava in the tuber-cooking water for 10 minutes. Add the plantain and cook for another 15–20 minutes, keeping both covered with water. If using frozen cassava, follow the cooking directions on its package. Drain and discard the cooking water.
Ready to continue when: The cassava and plantain are very soft: a fork reaches the center without resistance, and they mash when pressed.
30 min - 05
Pound and work the fufu
Put the drained cassava and plantain, while still hot, in a deep bowl. Pound them together until combined, then add the fufu salt. Gradually mix in 3–6 tablespoons of boiled water, pressing and folding the dough until smooth and elastic; there is no need to use all the water if the texture is right.
Ready to continue when: The dough forms a smooth piece with no visible lumps and springs back when pressed gently.
10 min - 06
Shape the portions
Divide the fufu into 4 portions. With damp hands, shape them into balls about 8–10 cm in diameter. If the dough is still too hot to handle, shape it with a spatula and a small dampened bowl.
Ready to continue when: There are 4 smooth balls that hold their shape when placed on a plate.
5 min - 07
Serve
Ladle the hot soup into bowls and divide the chicken among the 4 portions. Place one ball of fufu in each bowl and serve with extra soup for dipping.
Ready to continue when: Each portion has one ball of fufu and hot soup with chicken.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Sopas y caldos seguros en invierno | Consumer www.consumer.es/seguridad-alimentaria/sopas-y-caldos-seguros-en-invierno.html
- Desarrollando innovaciones para la seguridad alimentaria y nutricional con base en la biodiversidad doi.org/10.4160/9789290604518
- Client Challenge doi.org/10.2307/j.ctv1dp0vpt.6
- Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
- El cocido caliente, enfríelo rápidamente | Comunidad de Madrid www.comunidad.madrid/salud/cocido-caliente-enfrielo-rapidamente
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
- Qué es el fufu africano, de dónde procede y cómo prepararlo | Gastronosfera www.gastronosfera.com/tendencias/que-es-el-fufu-africano-de-donde-procede-y-como-prepararlo
- Receta rumbo al Mundial: sopa ligera de pollo con fufu | EL ESPECTADOR www.elespectador.com/gastronomia-y-recetas/el-turno-hoy-es-para-ghana-con-una-de-las-prepara…
- Fufu con guiso de tomate y soja | CreatiVegan.net creativegan.net/archives/fufu-con-guiso-de-tomate-y-soja/
- Las cocinas de María | OpenAlex openalex.org/W107155781
- Repositorio Institucional de la Universidad de Lima - Estudio de prefactibilidad para la instalación de una planta procesadora de pasta de cebolla roja y ajo para base de aderezos en Lima-Metropolitana doi.org/10.26439/ulima.tesis/10524
- - YouTube www.youtube.com/watch?v=gn_MMpQTQXI
- Fufu: cómo hacer y comer el alimento base de Ghana con light soup | Sekai Gohan sekaigohan.com/es/recipes/africa/ghana/fufu
- Fufu con sopa y arroz jazmín | Arroz Mahatma® mahatmarice.com/es/recetas/fufu-con-sopa-y-arroz-jazmin/
- Comité Científico aesan.gob.es/dam/jcr:c46fd5de-5e48-4340-bd4e-cb36d67741bd/comite_cientifico_2.pdf
- - YouTube www.youtube.com/watch?v=t16ew1QS8DE
State: Published after documentary validation; no “Tested” label is shown.