Main

Ghanaian fufu with light chicken soup

Name: Ghanaian fufu with light chicken soup
Total time: 75 min
Yield: serves 4
Ingredients: 800 g Yam; 1 Onion; 20 g Ginger; 2 tbsp Olive oil; 500 g Chicken; 3 Tomato; 1 Chili pepper

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Yam — to buy800 g
Onion — to buy1
Ginger — to buy20 g
Olive oil — to buy2 tbsp
Chicken — to buy500 g
Tomato — to buy3
Chili pepper — to buy1

Preparation

Peel and cut the yam into pieces, cook in boiling water for 20-25 minutes until very tender.
Drain and pound the hot yam in a mortar (or mash it vigorously), adding a little hot water bit by bit, until you get a smooth, soft, stretchy paste that no longer sticks to the pestle: it's this stretchy texture that makes fufu such a pleasure.
Shape the paste into smooth balls with wet hands.
For the soup: cook the onion and ginger in the oil for 3 minutes, add the chicken and brown it for 5 minutes.
Add the chopped tomato and chilli, cover with water and simmer for 30 minutes over low heat, until the chicken is fully cooked and the broth fragrant.
Serve the fufu balls in individual bowls, ladled over with the hot light soup: traditionally, a small piece of fufu is pinched off with the fingers and dipped into the broth.