Okra Soup
50 min · 498 kcal · African
Fufu
The Ghanaian staple: cassava and green plantain boiled soft, then pounded in a wooden mortar until smooth, glossy and elastic. Shaped into a ball and eaten with a hot soup, swallowed in small pieces rather than chewed.
Instructions
- Cut 250 g of cassava into lengths, score the thick skin and peel it away, then split each piece lengthways and cut out the woody central fibre. Cut into 5 cm chunks and rinse well.
- Peel 150 g of green plantain by cutting off the ends, slitting the skin lengthways and prising it off with a knife, then cut the flesh into 3 pieces.
- Put the cassava in a saucepan with just enough water to cover, bring to the boil over high heat and simmer, uncovered, for 15 minutes. Add the plantain and simmer a further 12-15 minutes, until a knife slides through both with no resistance and the cassava is starting to split.
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861kcal
6gprotein
169gcarbs
18gfat
10gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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