Fufu with Light Soup

Ingredients

• 400 gcassava flour
• 700 ggoat meat
• 2tomatoes
• 1onion
• 2 tbsppalm oil
• 500 mlwater
• to tastefine sea salt

Method

1. Begin by seasoning the 700 g of goat meat with fine sea salt to taste. Ensure each piece is evenly coated, which will enhance the flavor as it cooks.
2. Heat 2 tablespoons of palm oil in a large pot over medium-high heat. Once the oil is shimmering, add the seasoned goat meat. Brown the meat on all sides until it develops a deep, rich color, which should take about 5 to 7 minutes per side. This step adds depth to the flavor of the soup.
3. While the meat is browning, chop 1 onion and 2 tomatoes into small pieces. Once the meat is browned, add the chopped onion and tomatoes to the pot. Stir them in and let them cook until the onions are translucent and the tomatoes have softened, releasing their juices.
4. Pour 500 ml of water into the pot. Bring the mixture to a gentle simmer, ensuring the liquid covers the meat. Cover the pot with a lid and allow the meat to braise over low heat until it becomes tender. This should take about 1 to 1.5 hours, and the meat should be easy to pierce with a fork.
5. While the meat is braising, prepare the fufu. In a separate pot, bring 500 ml of water to a boil. Gradually add 400 g of cassava flour, stirring constantly to avoid lumps. Continue stirring until the mixture thickens and pulls away from the sides of the pot, forming a smooth, elastic dough.
6. Once the goat meat is tender, taste the soup for salt, adjusting if necessary. The soup should have a balanced, savory flavor with the richness of the palm oil and the sweetness of the tomatoes.
7. Serve the tender goat meat and light soup hot, accompanied by the freshly prepared fufu. This dish is traditionally enjoyed by tearing off pieces of fufu and dipping them into the soup, savoring the flavors together.