Classic Cassava Fufu with Spinach and Tomato Vegetable Soup

Instructions

1. 1

   Prepare the cassava fufu: In a medium pot, bring 800 ml of water to a boil. In a separate bowl, mix the cassava flour with 200 ml of cold water to form a smooth paste.

2. 2

   Gradually add the cassava paste to the boiling water, stirring continuously to prevent lumps.

3. 3

   Reduce the heat to low and stir vigorously with a wooden spatula until the mixture thickens and becomes stretchy, about 5-7 minutes.

4. 4

   Cover the pot and allow the fufu to steam on low heat for 2-3 minutes. Stir again, then shape into balls and set aside, covered, to keep warm.

5. 5

   Prepare the vegetable soup: Rinse and roughly chop the spinach. Set aside.

6. 6

   Dice the tomatoes and onion. Finely chop the scotch bonnet pepper.

7. 7

   Heat the palm oil in a large saucepan over medium heat. Add the diced onion and sauté for 2 minutes until translucent.

8. 8

   Add the chopped tomatoes and scotch bonnet pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes soften.

9. 9

   Stir in the ground crayfish, bouillon cube, and salt. Cook for another 2 minutes.

10. 10

    Add the chopped spinach to the pan. Stir well and cook for 3-4 minutes until the spinach is wilted and the flavors are combined.

11. 11

    Taste and adjust seasoning if needed. Remove from heat.

12. 12

    Serve the cassava fufu with the spinach and tomato vegetable soup on the side. Enjoy your meal!