“Taste Africa in style” – Plantain fufu with sea food light soup

This dish is my twist to a traditional African Ghanaian dish. Really, it is a fantastic healthy comfort food, for a winter night or for the typical Ghanaian, anytime of the year. Have this for your dinner guest and they will love it!

fufu and oyster

PLANTAIN FUFU WITH SEA FOOD LIGHT SOUP

TOTAL TIME: 55 min

Cook: 45 min

Prep: 10 min

Servings: 6

INGREDIENTS

12 little neck clams

12 Mussels

1/2 cup oyster mushrooms (sliced)

1/2 Ginger peeled

6 shrimp peeled and deveined

4 Mid size tomatoes (cut into thick slices)

1 tablespoon extra virgin olive oil

1 large eggplant (cut into thick slices)

A pinch of habanero pepper powder (To you taste else it’s optional)

2 Garlic cloves peeled

1 Large jalapeno pepper (Remove Seeds if you don’t like the pepper hot)

1Large red onion peeled and cut into thick slices

15 to 16 cups of water

Fresh African basil or other variants

Fresh thyme leaves

8 ounces of fresh red snapper or salmon fillets (with skin or skin removed and cut into 1-inch pieces)

2 large Green plantains (peel and cut each into 5 pieces)

Salt and black pepper to taste

DIRECTIONS

SOUP

Set a large sauce pan on fire on low heat. Add onions, tomatoes, garlic, ginger, eggplant and pepper. Put the sauce pan lid in place and cook for about 2 minutes. Take it off heat and blend together into a smooth paste. Strain the blended vegetables into the sauce pan and set it on fire on high heat. Add thyme, 14 cups of water, salt and black pepper to taste. Bring it to boil.

Add the fish and mushroom to the soup. Cook for about 4 minutes, add the clams and cook for about 1 minutes then add the mussels and cook for three minute or until the mussels and clams are open. Caution: Discard any that did not open on their own.

fufu & clams

Add the shrimps and cook for about another 1 minutes. Add the basil and salt to taste. Take it off the fire and drizzle with olive oil. Cover it and keep it on low heat for 25 minutes.

PLANTAIN FUFU

In a deep pot over medium heat add the plantains and pour in a cup of water. Then cover and bring to boil on medium heat. Allow it to cook for about 8 minutes. Then set aside, drain the water and let the plantain cool for about 15 seconds. Mash the plantains in a large mortar pounding with a pestle.

Add the plantain one at a time. Usually, you keep your hand wet as you turn the plantain dough to keep it from sticking to your hands. If need be, use a spoon to push it together. Add about 2 table spoon of water to the dough. One at a time to ensure that a thick sticky consistent dough is formed. This will look similar to yellow dumplings. If need be, add more water until you get the texture you desire. For the first timer the dumpling shouldn’t be too hard or too soft.

Wipe a large bowl with a little olive oil. Dip a table spoon into a glass of water. Use the spoon to scoop the plantain fufu and mould it into small round dumplings. Place your dumplings nicely in your bowl. NB: Dip spoon in the water with oil to prevent plantain fufu from sticking to the spoon each time you scoop. Serve dumplings with soup. You can make 16 or more of the fufu dumplings.

ALTERNATIVE METHOD FOR PREPARING PLANTAIN FUFU

You can also make plantain fufu from plantain powder.

METHOD: In a kettle boil about 3 cups of water. In a deep pot or bowl, slowly add the hot water to 2 cups of plantain powder. Stir with flat wooding spoon. Keep adding the water and stir until a thick sticky paste is formed. Keep turning the paste while on low heat for about 10 minutes and your fufu is ready!

MEET THE LADY BEHIND THIS CREATIVE CUISINE: AFIA ANNEBASUA

I was born on a Friday, in Accra, Ghana. Tradition says that, if you are born on Friday, your first name will be Afia. Growing up with my mother, Dela my older brother, and two older sisters, Belinda and Evelyn; we cooked everything from local and continental. Since the age of seven, I have found myself in the kitchen most of the time, helping cook traditional meals with my family.

jessica-opal3 -Fufu &

After receiving a degree in fashion, I moved to the United States. While in the States, I still craved the foods I grew up with; it was difficult to find all of the ingredients to prepare to the purely African taste. I remember calling my brother Dela in Ghana lamenting how much I miss our favorite foods like ‘Ampesi’, a kind of food made from African yam. His answer was, “Eat Potatoes”. That was unacceptable to me! So I decided to experiment with what was available.

Somewhere along the line, I also became health conscious and wanted to prepare healthier dishes. So, what is an African girl out there suppose to do? I decided to look beyond just ingredients to spot highly nourishing veggies to ensure food is not just tasty by also healthy to consume? I took my big brother’s advice and developed my own way of preparing African cuisine with fresh, healthy, delicious, and flavor packed exotic renditions of my African delicacies. I had to improvise some traditional ingredients while sticking with the traditional recipes, adding a modern twist to make it flavorful.

Being fashion conscious, I like to blend current trends with African culture. Those who know me in person will agree that I’m eclectic in my style. Influenced by a fashion sense, which happens to be a big part of my life, my approach to things naturally flows with style. This is evident in the way I decorate my home with a blend of vintage styles alongside contemporary African culture.

Now the biggest news is this, “Taste Africa in Style Show” soon to be launched, is my life time creation. It displays my great passion for blending African tradition with modern trends in a way that allows me to share my love for cooking traditional, healthy, and tasty meals with the world. My hope is that, people will be able to appreciate the beauty of “Taste Africa in Style” as I do what I do best.  So please, you’re welcome to ENJOY!

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