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Ghanaian

Fufu and Goat Light Soup

A comforting Ghanaian bowl of springy pounded fufu served with clear, peppery goat light soup. The soup is built by steaming seasoned goat, simmering whole vegetables, then blending them back into the broth for a clean, deep flavor.

Fufu and Goat Light Soup — Ghanaian — ChefSnap
35 minsPrep
1 hr 45 minsCook
4Serves
HardDifficulty
820 kcal per serving42g protein 96g carbs 26g fat
Watch it made — Fufu and Goat Light SoupWatch it madeSWEET OHEMAA · 2:17

Ingredients

Method

  1. Rinse the goat meat well, place it in a soup pot, and add 1 teaspoon salt.
  2. Blend 1 onion, the garlic, ginger, and 1/2 cup water into a smooth seasoning paste.
  3. Pour the seasoning paste over the goat, add the tomato paste and ground anise seed, and steam over medium heat for 12 minutes, stirring occasionally.
  4. Add 4 cups water to the pot and bring it to a boil.
  5. Add the whole tomatoes, remaining whole onion, and Scotch bonnet peppers to the soup.
  6. Simmer uncovered for 30 minutes, then remove the softened tomatoes, onion, and peppers into a blender.
  7. Blend the cooked vegetables with a ladle of soup until smooth, then strain or pour the blend back into the pot.
  8. Continue simmering the soup for 45 to 60 minutes, until the goat is tender and the broth is light, peppery, and well seasoned.
  9. While the soup cooks, cut the cassava and plantains into chunks and boil them separately or together in salted water until very soft, about 25 to 35 minutes.
  10. Drain the cassava and plantain, then pound the cassava first in a mortar until smooth and stretchy.
  11. Add the plantain in portions and continue pounding, turning and folding with a wet hand or wooden paddle, until the fufu is smooth, elastic, and free of lumps.
  12. Shape the fufu into 2 smooth balls with wet hands and place each one in a deep serving bowl.
  13. Taste the soup for salt, then ladle the hot goat light soup and goat pieces around and partly over the fufu.
  14. Serve immediately, eating by pinching small pieces of fufu and dipping them into the soup.

Common questions

Can I substitute the goat meat with another meat in fufu and goat light soup?

Yes. Beef chuck, lamb, or bone-in chicken can work, but cooking times change. Goat gives the best flavor and needs long simmering. Use tougher cuts for beef or lamb so they become tender in the broth.

How long does the soup take to cook until the goat is tender?

Plan on about 1 hour 15 minutes to 1 hour 45 minutes total, depending on the goat pieces. Smaller pieces cook faster. Simmer gently after blending the vegetables so the meat softens without toughening.

What are the most common mistakes when making goat light soup?

Using too much water, boiling too hard, or under-seasoning early are common mistakes. Also, don’t skip blending the cooked tomatoes and onions back into the soup, or the broth will taste flat and look less smooth.

How should I store leftover light soup and fufu?

Store the soup and fufu separately. Refrigerate the soup in a covered container for up to 4 days, or freeze for up to 3 months. Fufu keeps best refrigerated for 1 day; reheat gently with a little water.

What is the best way to serve fufu and goat light soup?

Serve the soup very hot in a bowl with a mound of fufu on the side or shaped into balls. Eat by pinching off small pieces of fufu and dipping them into the broth with goat meat and peppers.