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.
Serves 4
Season chicken with salt and seasoning cube. Fry in a little oil until browned. Add onion, scotch bonnets, and blended tomato; cook 10 minutes.
Whisk peanut butter with 2 cups warm water until smooth, then pour into the pot. Stir well and bring to a gentle simmer.
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.
Prepare fufu according to packet instructions or pound fresh cassava. Serve soup hot in deep bowls alongside fufu balls.
Stir the peanut soup constantly in the first 10 minutes to prevent lumps.
Thin with extra water if the soup becomes too thick.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Soup keeps 3 days refrigerated. Make fufu fresh each time.
Groundnut soup is found across sub-Saharan Africa under various names (groundnut stew, maafe, nkate nkwan). In Liberia it is most commonly paired with cassava fufu, reflecting the country's strong cassava-farming tradition.
Smooth gives a silkier soup, but chunky works fine.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (450g / 15.9 oz) · 4 servings total
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