Cassava Fufu with Okra Stew

🛒 Ingredients

• #Cassava Fufu;
• 400 g cassava flour — fine, high-quality
• 500–600 ml boiling water — adjust as needed.. ¼ tsp sea salt
• 1 tsp plant-based oil — optional, for smoother texture
• #Okra Stew;
• 350 g fresh okra — rinsed, trimmed, cut into 1 cm rounds
• 3 tbsp vegetable oil or palm oil (for authentic flavour)
• 2 medium onions — finely chopped
• 3 ripe tomatoes — chopped, or 400 g canned crushed tomatoes
• 2 tbsp tomato paste.. 2–3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
• 1–2 scotch bonnet chillies — minced (adjust heat to taste)
• 1 tsp ground crayfish substitute (mushroom powder or vegetable bouillon powder)
• ½ tsp curry powder.. ½ tsp dried thyme
• 350–400 ml vegetable stock or hot water
• Salt and black pepper — to taste
• Fresh thyme sprigs — for garnish

👩‍🍳 Instructions

1. 1

   #Making the Cassava Fufu;

2. 2

   Heat the water: Bring the water to a rolling boil — you will need it very hot. In a clean, heavy-based pot or large heatproof bowl, combine the cassava flour and salt.

3. 3

   Add boiling water gradually: Pour about two-thirds of the boiling water into the flour while stirring vigorously with a sturdy wooden spoon or spatula. Keep stirring continuously — the mixture will first look lumpy and loose, then begin to clump together.

4. 4

   Knead and cook: Place the pot over very low heat. Continue stirring and kneading the dough firmly against the sides of the pot for 8–12 minutes. Add more hot water gradually, a tablespoon at a time, until the dough becomes smooth, elastic, firm yet pliable, and pulls away cleanly from the spoon and pot. It should be uniform, without lumps, and hold its shape beautifully.

5. 5

   Shape and rest: Wet your hands lightly with water. Pinch portions of the fufu and shape into smooth balls or place directly onto serving plates. Cover loosely to keep warm and moist while you prepare the stew.

6. 6

   #Making the Okra Stew;

7. 7

   Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the chopped onions and cook gently for 5–7 minutes until soft and golden. Add the minced garlic, grated ginger, and scotch bonnet chilli — cook for 1 more minute until fragrant.

8. 8

   Build the tomato base: Stir in the tomato paste, chopped tomatoes, curry powder, thyme, mushroom powder, salt, and pepper. Cook for 6–8 minutes until the tomatoes break down into a thick, rich red sauce and the oil begins to separate slightly on top.

9. 9

   Add okra and simmer: Add the sliced okra and stir to coat thoroughly in the tomato sauce. Pour in the vegetable stock or hot water — enough to reach your desired consistency. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15–20 minutes.

10. 10

    Finish and adjust: Stir occasionally — the okra will release its natural mucilage and thicken the stew beautifully. Cook until the okra is tender but still holds its shape. Taste and adjust salt, pepper, or heat. If the stew is too thick, add a little more hot water; if too thin, simmer uncovered for a few more minutes.

11. 11

    Serve together: Ladle the hot okra stew generously alongside the warm cassava fufu. Garnish with fresh thyme. Eat by pinching a piece of fufu with your fingers, rolling it into a small ball, making a little indentation with your thumb, and using it to scoop up the stew!