Cassava Fufu with Pepper Soup

A warm and spicy West African classic—soft cassava fufu served with bold, aromatic pepper soup made from meat, fish, or chicken simmered in fragrant spices.

Ready in 1 hour Rich in smoky flavor Traditional Nigerian recipe
Cassava Fufu Flour
PART OF THIS DISH

Ingredients

  • 1 cup cassava fufu
  • 1 pound assorted meat (goat,
    chicken, or beef), diced
  • 2 tablespoons ground crayfish
  • 2 tablespoons pepper soup spice blend
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 tablespoon palm oil
  • Salt and pepper to taste
  • Fresh basil or scent leaves for garnish
Cassava Fufu Flour

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Method

  1. In a pot, heat palm oil and sauté onions and garlic until fragrant. Add diced tomatoes and cook until softened.
  2. Stir in the pepper soup spice blend and ground crayfish.
  3. Add assorted meat and cook until browned. Pour in enough water to cover the meat and simmer until tender. Season with salt and pepper to taste.
  4. Garnish with fresh basil or scent leaves. Serve hot with cassava fufu on the side.
Dish image Image for illustrative purposes only. Final presentation may vary.
Cassava Fufu Flour
CHEF'S TIP

Use freshly ground pepper spices and simmer the soup slowly to build depth; serve hot with cassava fufu for the ultimate comfort meal.

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