Fufu with Peanut Soup

About This Recipe

Fufu with Peanut Soup is one of the most satisfying meals in Liberian cuisine. The fufu — made from fermented or fresh cassava pounded to an elastic dough — is torn into balls and dipped into a thick, nutty groundnut (peanut) soup enriched with chicken and tomato. The combination of starchy fufu and creamy, spiced soup is deeply nourishing.

Ingredients

Serves 4

• 500 gcassava fufu (instant or fresh, prepared)
• 1 cupsmooth peanut butter
• 500 gchicken pieces
• 3 mediumtomatoes, blended
• 1 largeonion, chopped
• 2 wholescotch bonnet peppers

Instructions

1. 1

   Cook chicken

   Season chicken with salt and seasoning cube. Fry in a little oil until browned. Add onion, scotch bonnets, and blended tomato; cook 10 minutes.

2. 2

   Make peanut base

   Whisk peanut butter with 2 cups warm water until smooth, then pour into the pot. Stir well and bring to a gentle simmer.

3. 3

   Simmer soup

   Cook over low heat for 30 minutes, stirring frequently to prevent sticking, until soup is thick and oil begins to float on top. Season to taste.

4. 4

   Serve with fufu

   Prepare fufu according to packet instructions or pound fresh cassava. Serve soup hot in deep bowls alongside fufu balls.

Variations

• •

  Use beef or smoked fish instead of chicken.

• •

  Add baby spinach in the last 5 minutes.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Soup keeps 3 days refrigerated. Make fufu fresh each time.

Frequently Asked Questions