Fufu with Light Soup

Prepare the fufu: Peel and cut the Cassava and Green Plantain into chunks.

Place the cassava and plantain in a pot, cover with Water, bring to a boil and cook until very soft (about 20–30 minutes).

Drain, then pound in a mortar or blend in a food processor with a little of the cooking water until smooth and stretchy; shape into balls and keep warm.

Season the protein: Rub the Chicken with a little Salt and a crushed Seasoning Cube.

Begin the light soup: In a pot, sauté chopped Onion with grated Ginger and crushed Garlic Cloves until fragrant.

Add chopped Tomato and a spoonful of Tomato Paste to the aromatics and cook briefly to deepen the flavor.

Add the seasoned Chicken to the pot, then pour in enough Water to create a light broth; bring to a gentle simmer.

Toss in whole or chopped Garden Egg and a Scotch Bonnet Pepper (leave whole for milder heat or chop for more kick), then simmer until the chicken is cooked through and the flavors have melded, about 20–30 minutes.

Adjust seasoning with more Salt and another Seasoning Cube if needed; for a lighter texture, mash a few tomatoes or garden eggs against the pot side to release body into the broth.

Serve hot: spoon the light soup into bowls and dip pieces of warm fufu into the broth and tender chicken—enjoy immediately.