Fufu with Light Soup

Rinse the goat meat and place it in a pot together with the finely chopped onion, minced ginger and garlic, tomato paste, salt, black pepper, and 120 ml water. Cover and cook over low heat for 5 minutes so the meat steams in its own juices.

In another pot, combine the tomatoes, the second onion, and the chili pepper, pour in 300 ml water, and cook for 15 minutes until the vegetables are soft. Blend them until smooth.

Pour the vegetable purée into the pot with the goat meat, add the remaining water, bring to a boil, and simmer uncovered for 1.5–2 hours, until the meat is tender and the soup is light and fragrant. Adjust the salt at the end.

Peel the cassava and plantains, cut them into large chunks, and boil in a separate pot with 500 ml water for about 20–25 minutes, until they break apart easily when pressed with a fork. Drain.

Transfer the hot cassava and plantain pieces to a mortar and pound with a pestle, turning the mixture occasionally, until it becomes smooth, elastic, and free of lumps.

With wet hands, shape the fufu into 6 smooth balls and cover them to keep warm.

Divide the fufu among plates, ladle the hot light soup alongside, and add the pieces of goat meat. Serve immediately.