Gluten-Free Plantain Fufu with Egusi Soup
Boiled, pounded plantain stands in for traditional fufu alongside a rich, ground egusi seed soup. Simmered together with leafy greens.
Plantain fufu is a naturally gluten-free swap for wheat- or cassava-based versions, made by boiling ripe plantains until soft, then mashing them until smooth and stretchy enough to scoop. A mortar and pestle gives the most traditional stretch and texture, though a food processor works in a pinch.
The egusi soup that goes alongside it is built on ground melon seeds simmered in palm oil with onion, garlic, and leafy greens, which gives it a thick, hearty texture and plenty of protein. Because the whole dish avoids wheat entirely, it's an easy pick for anyone eating gluten-free without missing out on a classic combination.
Serve the fufu warm right next to a generous ladle of soup, and eat it the traditional way — pinched off and dipped.
Ingredients
- 2 large ripe plantains — peeled and sliced
- 1/2 cup water — for boiling plantains
- 1/2 cup egusi seeds — ground
- 1/2 cup spinach or bitter leaf — chopped
- 1/4 cup palm oil
- 1 medium onion — chopped
- 1 clove garlic — minced
- 1/2 teaspoon ground crayfish — optional
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
Instructions
- 1Boil sliced plantains in water until soft, about 10–15 minutes.
- 2Mash boiled plantains using a mortar and pestle or food processor until smooth and stretchy. Set aside.
- 3Heat palm oil in a pot over medium heat. Sauté onions and garlic until fragrant.
- 4Add ground egusi seeds and cook for 5 minutes, stirring frequently.
- 5Pour in water or broth, season with salt, pepper, and optional crayfish. Simmer for 10 minutes.
- 6Stir in chopped spinach or bitter leaf and cook for another 5 minutes.
- 7Serve egusi soup hot with gluten-free plantain fufu.