Fufu and Light Soup (Dairy-Free)

Ingredients

• 1 lb Fufu Flour (Yam or Plantain)
• 1 lb Goat Meat
• 4 medium Tomatoes
• 1 large Onion
• 1 inch Ginger
• 4 cloves Garlic
• 1/2 small Scotch Bonnet Pepper
• 2 tablespoons Vegetable Oil
• 6 cups Vegetable Broth
• 1 tablespoon Dried Shrimp Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a large, heavy-bottomed pot, bring 2.5 cups (600 ml) of water to a boil over high heat (212°F / 100°C). Reduce heat to low (175-200°F / 80-95°C) and gradually add the 1 lb Fufu Flour, stirring vigorously with a wooden spoon to prevent lumps. Continue to stir and "pound" the mixture against the sides of the pot for 5-7 minutes until it forms a smooth, elastic dough, then cover the pot to keep it warm.
2. 2Cut the 1 lb Goat Meat into 1-inch (2.5 cm) cubes. Season the goat meat with 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
3. 3In a separate large (e.g., 6-quart / 5.7-liter) heavy-bottomed pot, heat the 2 tablespoons Vegetable Oil over medium heat (325-350°F / 160-175°C). Add the seasoned 1 lb Goat Meat and brown on all sides for 5-7 minutes until golden brown.
4. 4In a blender, combine the 4 medium Tomatoes, 1 large Onion, 1 inch Ginger, 4 cloves Garlic, and 1/2 small Scotch Bonnet Pepper. Blend until the mixture is completely smooth.
5. 5Pour the blended mixture into the pot with the goat meat. Cook over medium heat (325-350°F / 160-175°C) for 15 minutes, stirring occasionally, until the mixture thickens, darkens slightly, and the raw onion smell dissipates.
6. 6Add the 6 cups Vegetable Broth, 1 tablespoon Dried Shrimp Powder, the remaining 1/2 teaspoon Salt, and the remaining 1/4 teaspoon Black Pepper to the pot. Bring the soup to a boil over high heat (400-450°F / 200-230°C), then reduce heat to low (175-200°F / 80-95°C) and simmer, covered, for 45-60 minutes, or until the 1 lb Goat Meat is fork-tender and reaches an internal temperature of 160°F (71°C).
7. 7Serve the warm fufu immediately alongside the hot light soup.

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