Fufu with goat light soup is a Ghanaian meal of soft, stretchy cassava-and-plantain dough served with a bright, peppery tomato broth and tender goat. The soup’s gentle heat and savory meat make a satisfying contrast to fufu, which is traditionally eaten by pinching off a small piece and dipping it into the soup; ingredient choices vary by household and region.
Ingredients
- 2 lb (900 g) bone-in goat meat, cut into 1½- to 2-inch pieces
- 1 tsp (5 g) fine salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground ginger
- 1 medium yellow onion, about 6 oz (170 g), quartered
- 2 garlic cloves (6 g), peeled
- 1-inch (2.5 cm) piece fresh ginger, about 15 g, peeled and sliced
- 2 medium tomatoes, about 10 oz (285 g) total
- 1 medium onion, about 6 oz (170 g), peeled and halved
- 1 Scotch bonnet pepper (about 10 g), whole, or ½ habanero; use less for milder soup
- 6 cups (1.42 L) water, divided, plus more as needed
- 1 tbsp (15 ml) vegetable oil, optional
- 1 lb (450 g) frozen cassava chunks, thawed, or fresh peeled cassava
- 1 lb (450 g) green plantain, about 2 medium, peeled and sliced
- ½ tsp (2.5 g) salt for the fufu, optional
Instructions
- Season the goat. Put the goat in a large, heavy pot. Add 1 teaspoon salt, black pepper, ground ginger, the quartered onion, garlic, and sliced fresh ginger. Mix to coat, then leave for 10 minutes while you prepare the vegetables. This brief seasoning time is included in the prep time.
- Start the soup base. Add 2 cups (475 ml) water to the pot. Cover and bring to a boil over medium-high heat, then lower the heat and simmer for 45 minutes, stirring occasionally. Add a splash of water if the pot becomes dry. Goat can take longer depending on the cut; cook until tender, not merely until the timer ends.
- Cook and blend the vegetables. Meanwhile, put the tomatoes, halved onion, and whole Scotch bonnet in a saucepan with 2 cups (475 ml) water. Bring to a boil and simmer uncovered for 15 minutes, until the tomatoes soften and their skins begin to split. Lift out the pepper if you want less heat. Blend the tomatoes and onion with about ½ cup (120 ml) of their cooking water until smooth. A blender gives a smooth soup; for a more rustic texture, mash thoroughly instead.
- Finish the soup. When the goat is nearly tender, stir in the blended vegetables, the remaining 2 cups (475 ml) water, and the optional oil. Simmer uncovered for 25 to 35 minutes, stirring now and then, until the broth is fragrant and the goat is very tender. Add hot water if you prefer a thinner soup, or simmer a little longer for a fuller broth. Check the thickest goat pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of goat; for tender, stewed meat, continue cooking beyond that point as needed. Taste and adjust salt. Keep the soup hot while making the fufu.
- Boil the cassava and plantain. While the soup simmers, put cassava and plantain in a separate pot and cover with water by about 1 inch (2.5 cm). Bring to a boil, then simmer for 20 to 25 minutes, until both are completely tender when pierced with a fork. Drain well, reserving a little cooking water. If using fresh cassava, remove the thick brown peel and pinkish layer beneath it before cooking; never use bitter cassava.
- Pound or mash the fufu. Traditionally, the drained cassava and plantain are pounded together in a large mortar until smooth, elastic, and lump-free, turning the mixture as you work. For a home method, transfer them to a sturdy stand mixer fitted with a paddle and beat on low, stopping to scrape the bowl, until the mixture becomes a smooth, cohesive dough. Add reserved hot cooking water 1 tablespoon (15 ml) at a time if it is too stiff; if it is sticky or loose, keep mixing until it firms. Use care with hot ingredients and equipment. Divide into four portions and shape into smooth balls with damp hands.
- Serve. Ladle the goat and soup into bowls and serve the fufu warm alongside. Diners traditionally eat with the right hand, pinching a small piece of fufu, making a shallow dip, and scooping up soup and meat.
Tips
- Scotch bonnet brings fruity, direct heat. For a milder soup, use half a pepper, remove it before blending, or leave it whole and remove it as soon as the soup reaches your preferred heat. Avoid blending it if you are unsure of its strength.
- If goat is unavailable, use bone-in lamb shoulder or shanks in similar-sized pieces. The flavor will be less distinctly goaty, and cooking time may vary; judge tenderness rather than relying only on the clock.
- Traditional fufu is pounded by hand. A stand mixer is a practical alternative, but a food processor can make it gummy if overworked. Add water cautiously and aim for a smooth, springy dough, not a pourable mash.
- Keep the soup at a gentle simmer after adding the blended vegetables. A hard boil can make the broth splash and reduce too quickly; add hot water as needed to maintain the consistency you like.
Serving Suggestions
Serve the fufu and soup immediately, with plenty of goat pieces and broth in each bowl. A little extra sliced onion or fresh chili on the side is optional, but the soup is complete as written. Keep a bowl of warm water nearby for rinsing hands if eating traditionally. Fufu is filling, so this meal generally needs no separate starch or bread.
Variations
For a more tomato-forward soup, add one extra medium tomato (about 5 oz/140 g) and an extra ½ cup (120 ml) water. For stronger pepper flavor without overwhelming heat, simmer the whole Scotch bonnet in the soup and remove it before serving. Some cooks add garden eggs (African eggplant) to the vegetable blend; use 2 small ones, about 6 oz (170 g), boiled with the tomatoes, which gives the broth a slightly earthier taste. If cassava is hard to find, prepared fufu flour can be used according to its package directions, but the texture and proportions differ by brand; it will not have exactly the same cassava-and-plantain flavor.
Storage and Reheating
Refrigerate the goat soup and fufu separately within 2 hours of cooking, in covered containers. The soup keeps for 3 to 4 days in the refrigerator; fufu is best within 2 days because it firms as it cools. Reheat soup gently on the stovetop, stirring and adding a little water if needed, until it reaches 165°F (74°C); check with a food thermometer. Reheat fufu in a covered microwave-safe bowl with a teaspoon or two of water, stirring or turning halfway through, until steaming hot throughout. Freeze soup for up to 3 months for best quality; thaw in the refrigerator overnight. Fufu can also be frozen, though it may be less springy after thawing.
Frequently Asked Questions
Can I make the goat soup ahead?
Yes. Cook the soup a day ahead, cool it promptly, and refrigerate it within 2 hours. The flavor often melds as it rests. Reheat to 165°F (74°C) before serving, and make the fufu fresh if possible.
How do I know when goat is tender?
A fork should slide into the meat easily, and the meat should yield without feeling rubbery. Goat cuts and animal age vary, so it may need another 15 to 30 minutes beyond the stated simmer; add water if the broth reduces too much.
Can I use goat stew meat without bones?
Yes. Boneless shoulder or leg works, although the soup may have a little less depth than when made with bone-in pieces. Keep the pieces fairly large and check them early, since smaller boneless cubes can become tender sooner.
Why is my fufu lumpy or too soft?
Lumps usually mean the cassava or plantain was not fully tender or the mixture was not worked long enough. Return it to the mixer or mortar and continue until smooth. If it is too soft, mix longer to release steam and firm it; avoid adding dry flour unless you are following a flour-based fufu recipe.
Is cassava the same as yuca?
Yes. Cassava is also sold as yuca in many US grocery stores. Use peeled frozen chunks or fresh cassava prepared by removing its thick skin and inner pink layer, then boil until fully tender.
Related
- Coles 2L Orange Juice: Easy Orange Ice Pops
- Kids Drink Bottles at Coles: What to Look For
- Orange Juice Concentrate at Coles: How to Use It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).