COOKING GHANAIAN LOCAL FOOD !! FUFU WITH CATFISH LIGHT SOUP !! traditional cooking

catfish

🥗Healthier: tilapia

💰Cheaper: mackerel

Tilapia is a leaner fish, while mackerel is often more affordable.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric offers anti-inflammatory benefits, while ground ginger is more accessible.

bitter leaf

🥗Healthier: spinach

💰Cheaper: kale

Spinach is easier to find, while kale adds a similar texture.

Peel and chop cassava and plantains into chunks.

Boil cassava and plantains in water until soft, about 20 minutes.

Drain the cassava and plantains, then pound them together until smooth and stretchy.

Set the fufu aside and cover to keep warm.

Prepare the soup by boiling catfish in water until cooked, about 10 minutes.

Remove catfish and set aside, keeping the broth.

In the same broth, add chopped onions, tomatoes, ginger, garlic, and pepper.

Simmer the mixture for 15 minutes to develop flavors.

Add palm oil, salt, seasoning cubes, bay leaves, and lemongrass to the soup.

Return the catfish to the pot and simmer for an additional 5 minutes.

Serve the hot light soup alongside the fufu, garnished with scallions and bitter leaf.

Cooking Techniques

Spice Level: