Fufu and Light Soup

Instructions

1. 1Peel the about 910 g of Yam and the 1 large Plantain. Cut them into roughly 5.08 cm chunks.
2. 2Place the yam and plantain chunks in a large pot and cover with water. Bring to a boil over high heat (100°C / 100°C), then reduce heat to medium-low and simmer for 20-30 minutes, or until fork-tender. Drain the water completely. Transfer the cooked yam and plantain to a sturdy bowl or mortar. Pound them together vigorously with a pestle until a smooth, stretchy dough forms. This is your fufu. Set aside.
3. 3Wash the about 680 g of Goat Meat and cut it into 2.54 cm bite-sized pieces. Place the goat meat in a bowl and season it with 0.5 tsp Salt and 0.5 tsp Black Pepper, tossing to coat evenly.
4. 4Peel and roughly chop the 4 medium Tomatoes, 1 large Onion, 4 cloves Garlic, and 3.81 cm Ginger. Place these chopped ingredients into a blender along with the 1 small Scotch Bonnet Pepper. Blend until you have a smooth paste. Set this paste aside.
5. 5Heat the 2 tbsp of Palm Oil in a large heavy-bottomed pot over medium-high heat (approximately 190.6°C / 190°C). Add the seasoned about 680 g of Goat Meat and brown it on all sides for 5-7 minutes. Add the blended tomato, onion, garlic, ginger, and scotch bonnet paste to the pot. Cook, stirring occasionally, for 10-15 minutes until the paste has darkened slightly and smells fragrant.
6. 6Pour 8 cups of Water into the pot. Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the goat meat is very tender and easily pierced with a fork. The soup should have thickened slightly.
7. 7Taste the soup and add the remaining 1 tsp Salt if needed. Stir well. To serve, place a portion of the fufu on a plate and ladle the hot light soup over and around it.

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