Fufu with Egusi Soup
A traditional West African dish featuring smooth fufu and rich, nutty egusi soup.
30 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups cassava flour (for fufu)
- 1 cup egusi (melon seeds)
- 1 lb assorted meat (beef, goat, or chicken)
- 1 cup smoked fish
- 1 cup chopped spinach or bitter leaf
- 1 onion, chopped
- 2 tomatoes, blended
- 1 red bell pepper, blended
- 2 scotch bonnet peppers (optional)
- 1/2 cup palm oil
- 2 cups stock or water
- 1 tsp ground crayfish
- 1 stock cube
- Salt to taste
Nutrition Facts
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Instructions
Prepare the fufu: Bring water to a boil in a pot. Gradually add cassava flour while stirring continuously with a wooden spoon until a smooth, stretchy dough forms. Knead until lump-free.
Shape the fufu: Wet your hands and scoop portions of the dough, shaping into smooth balls. Keep covered with a damp cloth to prevent drying.
Cook the meats: In a pot, boil the assorted meats with chopped onion, stock cube, and salt until tender. Reserve the stock for the soup.
Prepare egusi paste: Grind the melon seeds into a fine powder. Mix with a little water to form a thick paste.
Make the soup base: Heat palm oil in a pot. Add chopped onions and sauté until translucent. Stir in blended tomatoes, pepper, and bell pepper. Cook for 10 minutes.
Add egusi: Drop spoonfuls of the egusi paste into the soup base. Do not stir immediately - let it cook for 5 minutes before gently incorporating.
Complete the soup: Add the cooked meats, smoked fish, and reserved stock. Simmer for 15 minutes. Stir in chopped greens and crayfish. Cook for 5 more minutes.
Serve: Portion the fufu into serving bowls and ladle hot egusi soup over it. Traditionally eaten by pinching fufu and dipping into the soup.
Chef's Tips
- Fufu Consistency: The fufu should be soft but hold its shape. Add hot water if too thick or more flour if too sticky.
- Egusi Texture: For authentic texture, leave some whole melon seeds in the grind for variation.
- Protein Options: Substitute with smoked turkey or dried fish for different flavors.
- Greens Tip: Bitter leaf needs thorough washing to reduce bitterness before adding to soup.
- Storage: Fufu is best fresh but can be refrigerated for 1 day. Reheat by steaming.
- Traditional Tools: Use a wooden spatula for fufu to prevent sticking and achieve proper texture.
