MedcipeMedcipe

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.

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

  1. Boil sliced plantains in water until soft, about 10–15 minutes.
  2. Mash boiled plantains using a mortar and pestle or food processor until smooth and stretchy. Set aside.
  3. Heat palm oil in a pot over medium heat. Sauté onions and garlic until fragrant.
  4. Add ground egusi seeds and cook for 5 minutes, stirring frequently.
  5. Pour in water or broth, season with salt, pepper, and optional crayfish. Simmer for 10 minutes.
  6. Stir in chopped spinach or bitter leaf and cook for another 5 minutes.
  7. Serve egusi soup hot with gluten-free plantain fufu.