This recipe is for adventurous food enthusiasts who want to explore the rich tapas of African cuisine. Peanut butter soup and fufu offer the perfect opportunity to enjoy a delicious and satisfying meal.
Peanut Butter Soup with Fufu is a mouth-watering combination of creamy, nutty flavour and rich, starchy taste. The velvety texture of the peanut butter soup complements the soft, pillowy texture of the fufu, creating a simply irresistible symphony of flavour and texture. In addition to being delicious, this dish is also full of nutritious ingredients, making it a complete and satisfying meal.
Ingredients for peanut butter soup and fufu
Smooth peanut butter is typically used for this recipe to achieve a creamy texture. However, if you prefer a bit of crunch, you can experiment with crunchy peanut butter.
Chicken or Vegetable Broth
You can use either chicken broth or vegetable broth, depending on your dietary preferences.
Onion, Tomatoes, Garlic, and Ground Ginger
These ingredients form the aromatic base of the soup, providing layers of flavor and complexity.
Chili Powder (Optional)
Chili powder is optional and can be added according to your preference for heat. It adds a subtle kick to the soup.
Cassava flour is used to make fufu, a traditional West African starchy side dish.
How to store leftovers
If you have any leftovers (although I doubt you will!), you can store the soup separately in airtight containers in the fridge. The soup will keep well for up to 3-4 days, but the fufu is best consumed within 1-2 days to ensure optimum freshness. Simply reheat the soup on the stove or in the microwave until fully heated before serving.
Can I use crunchy peanut butter instead of smooth?
While smooth peanut butter is traditionally used in this recipe to achieve a silky texture, you can certainly experiment with crunchy peanut butter if you prefer a bit of added texture in your soup.
Is there a substitute for cassava flour?
If you can’t find cassava flour, you can use other starchy flour like plantain flour or yam flour to make the fufu. However, keep in mind that the texture and flavor may vary slightly.
Can I make this recipe vegan?
Absolutely! Simply substitute vegetable broth for chicken broth, and you’ll have a delicious vegan version of Peanut Butter Soup and Fufu that’s just as satisfying.
For the soup:
For the fufu:
- 2 lbs of cassava, yams, or plantains
For the soup:
- In a large pot, heat up some oil and brown the chicken or beef until it is cooked through.
- Remove the meat from the pot and set it aside.
- In the same pot, sauté the onion and garlic until they are translucent.
- Add the diced tomatoes, grated ginger, chili powder, smoked paprika, cumin, and coriander to the pot and stir well.
- Pour in the chicken or beef broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 15-20 minutes.
- Stir in the peanut butter until it is completely incorporated into the soup.
- Add the cooked meat back into the pot and let the soup simmer for another 5-10 minutes.
- Serve hot with fufu.
For the fufu:
- Peel the cassava, yams, or plantains and cut them into small pieces.
- Boil the pieces in a large pot of water until they are soft and tender.
- Drain the water and transfer the boiled pieces to a mortar or large bowl.
- Pound the boiled pieces with a pestle or a large spoon until they become smooth and doughy.
- Add a little bit of water to the mixture to make it more pliable, if necessary.
- Roll the fufu into small balls and serve with the soup.
- If you prefer a smoother soup, you can blend the onion, garlic, and tomato mixture in a food processor before adding it to the broth.
- Don’t be afraid to adjust the spices to suit your taste preferences.
- Fufu can be quite filling, so make sure to start with a small portion and work your way up if you’re still hungry.