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DIY Recipe How to prepare yam 'fufu' and peanut butter soup

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

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Yam 'fufu' and peanut butter soup (Ndudu by fafa) play

Yam 'fufu' and peanut butter soup (Ndudu by fafa)

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  • Jar of  peanut butter

  • Tomatoes

  • Onions

  • Smoky short ribs

  • Spices

  • Garlic

  • Ginger

  • Green chilies

  • Pepper

  • Yam

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  • In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water. Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat.  

  • Cook gently for 30 - 45  minutes, stirring frequently or till you have a thick and oily paste.

  • Blend together the Ginger, Onion, Garlic and Green chillies together.

  • Marinade the ribs with the Ginger and chili mix for at least an hour.  Transfer the marinated ribs into a saucepan and place on a medium heat. 

  • Add the pepper and steam the ribs in its own juices for 10 minutes, on a low heat.  Add water and cook for a further 5 minutes and set aside.

  • Add stock to the spicy peanut paste and mix till well combined and place on a medium heat.  Add the tomato paste and mix well.

  • Add the 2 medium tomatoes , pepper and onion.  Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft.

  • Cook the soup gently (still on a medium heat) for 10 minutes. Add the steamed ribs to the soup and cook further for 10-15 minutes.

Yam 'Fufu'

  • Peel the Yam tube and cut it into fist sized pieces. Wash thoroughly to get all the sand off.

  • Place on a pot, add enough water to cover the Yam and boil. Boil until a fork goes through easily and the yam is fluffy. Drain off the water but keep covered to retain the heat.

  • Wash the fufu Mortar and pestle with warm water.

  • Place the hot pieces of Yam into the Mortar, one at a time and pound them into a fluffy powdery mass before adding the next piece.

  • When half the pieces have been added, start to turn the yam which should be getting sticky by now, with your right hand.

  •  Alternate you hand movements with the pestle hits, to form some sort of tick-tock rhythm.

  • When the yam mass is sticky enough to be shaped into a ball, it is ready, although, some people like their's really soft in which case you would keep pounding till the desired softness.

  • Serve yam fufu with goat light soup.

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