Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in chicken (thighs/drumsticks) or 2 lb goat (bone-in) or 1.5 lb firm white fish (snapper, halibut)
- 2 large onions, divided
- 4-inch piece fresh ginger, peeled; 6 garlic cloves
- 6 ripe plum tomatoes (about 1.5 lb) or 1 can (28 oz) whole peeled tomatoes
- 1–2 Scotch bonnet or habanero peppers (1 whole for aroma, 1 blended for heat, to taste)
- 2 tbsp tomato paste
- 6 cups low-sodium chicken stock or water, plus more as needed
- 1 tbsp neutral oil; 2 tsp kosher salt (divided), 1 tsp black pepper
- Optional: 1 pod grains of Selim (crushed) or 1/2 tsp ground allspice; 1 small eggplant or 1 cup sliced okra
- Fufu: 2 lb frozen peeled cassava (yuca) + 2 green plantains + 1 tsp salt, water
Do This
- 1. Blend 1 onion + ginger + garlic + 1/2 cup water. Rub onto protein with 1.5 tsp salt and pepper; marinate 15 minutes.
- 2. In a pot, warm oil. Add protein and marinade; cover and steam 10 minutes over medium heat.
- 3. Add whole tomatoes, the second onion (halved), and 1 whole Scotch bonnet. Add 2 cups stock; simmer at 190°F/88°C for 15 minutes.
- 4. Remove tomatoes/onion/pepper; blend smooth with 1 cup broth, strain back. Stir in tomato paste and remaining 4 cups stock. Simmer 25–30 minutes (goat: 60–75 minutes total; fish goes in last 8–10 minutes).
- 5. Optional: add eggplant or okra for the final 10 minutes. Adjust salt.
- 6. Fufu: Boil cassava and plantain in salted water at a lively simmer (212°F/100°C) 20–25 minutes. Drain, then pound or process until smooth and stretchy. Shape into 6 balls.
- 7. Serve fufu in warm bowls and ladle the piping-hot light soup over or around it.
Why You’ll Love This Recipe
- Bright, peppery tomato–ginger broth that’s deeply comforting yet refreshingly light.
- Choose-your-protein flexibility: succulent chicken, meltingly tender goat, or delicate fish.
- Classic cassava–plantain fufu made simple with a food processor or stand mixer.
- One-pot soup, weeknight-friendly method, and authentic Ghanaian flavors.
Grocery List
- Produce: 2 large onions, fresh ginger, garlic, 6 plum tomatoes (or canned), 1–2 Scotch bonnet/habanero peppers, 2 green plantains, 2 lb frozen peeled cassava (yuca), optional eggplant or okra
- Dairy: None
- Pantry: Tomato paste, low-sodium chicken stock or water, neutral oil, kosher salt, black pepper, optional grains of Selim or ground allspice
Full Ingredients
Protein (choose one)
- 3 lb bone-in chicken (thighs and drumsticks), patted dry
- OR 2 lb goat meat, bone-in pieces
- OR 1.5 lb firm white fish (e.g., red snapper, halibut), cut into 3-inch chunks
Light Soup Base
- 2 large onions, divided
- 4-inch piece fresh ginger, peeled and chopped
- 6 garlic cloves
- 6 ripe plum tomatoes (about 1.5 lb), whole; or 1 can (28 oz) whole peeled tomatoes, drained
- 1–2 Scotch bonnet or habanero peppers (use 1 whole for aroma; blend the second for more heat, optional)
- 2 tbsp tomato paste
- 6 cups low-sodium chicken stock or water, plus more as needed
- 1 tbsp neutral oil (sunflower, canola, or vegetable)
- 2 tsp kosher salt, divided (plus more to taste)
- 1 tsp freshly ground black pepper
- Optional aromatics: 1 pod grains of Selim (crushed) or 1/2 tsp ground allspice; 1 bay leaf
- Optional vegetables: 1 small eggplant (about 10 oz), cut into 1-inch chunks; or 1 cup sliced okra
Cassava–Plantain Fufu
- 2 lb frozen peeled cassava (yuca), cut into 2-inch pieces
- 2 medium green plantains, peeled and cut into 2-inch chunks
- 1 tsp kosher salt
- Water for boiling
- 1–3 tbsp hot water, as needed, for texture
Alternative (Flour) Fufu
- 2 cups cassava flour
- 1 cup green plantain flour
- 4 cups water
- 1/2 tsp kosher salt
Step-by-Step Instructions
Step 1: Blend aromatics and season the protein
Add 1 onion (roughly chopped), ginger, garlic, 1/2 cup water, 1/2 tsp salt, and the optional second Scotch bonnet (if you like it hot) to a blender. Blend to a smooth puree. Place your chosen protein in a large pot or Dutch oven, season with black pepper and 1 tsp salt, and pour the puree over. Toss to coat and let it marinate for 15 minutes while you gather the remaining ingredients.
Step 2: Steam the protein to build flavor
Heat the neutral oil over medium heat. Add the marinated protein and all of the puree. Cover and cook for 10 minutes, stirring once or twice, until the meat releases juices and turns opaque on the outside. This quick steam amplifies the ginger–garlic aroma.
Step 3: Start the light soup base
Add the whole tomatoes (or drained canned tomatoes), the second onion (halved), and 1 whole Scotch bonnet pepper. Pour in 2 cups of stock/water. Bring to a boil over medium-high, then reduce to a gentle simmer around 190°F/88°C. Cook for 15 minutes to soften the tomatoes and onion.
Step 4: Blend and finish the broth
With tongs, remove the tomatoes, onion, and pepper. Blend them with 1 cup hot broth until very smooth. Strain the puree back into the pot for an ultra-silky texture. Stir in tomato paste, optional grains of Selim/allspice, and bay leaf if using. Add the remaining 4 cups stock/water. Return to a simmer (190°F/88°C) and cook gently until the protein is tender: chicken 25–30 minutes more; goat 60–75 minutes total (add water as needed); fish goes in later (see next step). Skim any foam for a clear, bright soup.
Step 5: Protein timing and optional vegetables
If using fish, let the blended broth simmer 30 minutes first, then carefully add fish pieces and simmer 8–10 minutes until just cooked. For chicken or goat, add eggplant or okra during the final 10 minutes if using. Taste and adjust salt so the broth is savory and peppery but balanced.
Step 6: Make the cassava–plantain fufu
In a large pot, cover cassava and plantain with cold water by 1 inch, add 1 tsp salt, and bring to a lively simmer (212°F/100°C). Cook 20–25 minutes until both are very tender; cassava should pierce easily and the fibrous core should pull out without resistance. Drain well and let steam-dry for 5 minutes. Transfer hot pieces to a stand mixer with the paddle (or a sturdy food processor). Beat/process 2–4 minutes until smooth, stretchy, and cohesive, adding 1–3 tbsp hot water only if needed for a supple, pillowy texture. Wet your hands and shape into six palm-size balls. Keep covered so they stay moist.
Step 7: Serve hot
Warm shallow bowls. Place a fufu ball in each, then ladle the piping-hot light soup over or around it, ensuring each portion gets some broth and protein. Serve immediately while steamy and fragrant.
Pro Tips
- Keep one Scotch bonnet whole to perfume the broth without overwhelming heat; pierce it once with a knife for a little extra kick.
- Strain the blended tomato mixture for a crystal-clear, silky soup.
- For goat, cut pieces across the bone; the marrow subtly enriches the broth.
- Handle fish gently and add it late to prevent breaking.
- Fufu smoothness comes from heat and agitation—work it while hot and keep hands slightly wet when shaping.
Variations
- Seafood medley: Add shrimp or blue crab during the last 8–10 minutes for briny sweetness alongside fish.
- Vegetarian light soup: Use vegetable stock; bulk it up with mushrooms, eggplant, and okra. Skip the protein and simmer 25–30 minutes.
- Spice route: Substitute 1 small crushed grains of Selim pod with 1/2 tsp ground allspice and a small piece of star anise for a warmly aromatic twist.
Storage & Make-Ahead
Light soup keeps refrigerated for up to 4 days or frozen for 2–3 months (cool completely and store in airtight containers). Reheat gently to a simmer. Fufu is best fresh but can be cooled, wrapped tightly, and refrigerated up to 2 days. Reheat covered in the microwave with a few drops of water (30–60 seconds) or steam 5 minutes until warm and supple.
Nutrition (per serving)
Approximate for chicken version with one fufu ball: 650 kcal; 55 g carbohydrates; 32 g protein; 24 g fat; 5 g fiber; 850 mg sodium. Values will vary based on protein choice and optional vegetables.
