Gluten-Free Plantain Fufu with Egusi Soup

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.