Gluten-Free Fufu with Light Soup

Instructions

1. 1Carefully peel the about 910 g of green plantains and the about 450 g of cassava. Using a sharp knife, cut both the peeled plantains and cassava into roughly 5.08 cm chunks.
2. 2Place all the 5.08 cm chunks of plantains and cassava into a large heavy-bottomed pot. Add enough water to cover them completely. Bring the water to a rolling boil over high heat (204.4°C / 200°C), then reduce the heat to medium-low (148.9°C / 150°C), and simmer for 20-30 minutes, or until the plantains and cassava are very tender when pierced easily with a fork.
3. 3While the plantains and cassava are simmering, wash the about 680 g of goat meat under cold running water and cut it into 2.54 cm pieces. In a blender, combine the 4 medium tomatoes, 1 medium onion, 1 tbsp ginger, 3 cloves garlic, and 1 small scotch bonnet pepper. Blend these ingredients until you have a completely smooth paste.
4. 4Once the plantains and cassava are tender, carefully drain them, reserving exactly 1 cup of the hot cooking water. Immediately transfer the hot, drained plantains and cassava to a sturdy mortar. Using a pestle, begin pounding the mixture, gradually adding a little of the reserved 1 cup of cooking water as needed, until a smooth, elastic dough forms. This pounding process will take approximately 10-15 minutes.
5. 5In a separate large pot, add the cut about 680 g of goat meat and the blended tomato mixture. Pour in the 8 cups of water. Bring the soup to a boil over high heat (205°C / 200°C), then reduce the heat to low (122°C / 120°C), cover the pot, and simmer for 45-60 minutes, or until the goat meat is very tender and reaches an internal temperature of 72°C / 71°C. During the first 15 minutes of simmering, use a spoon to skim off any foam or impurities that rise to the surface.
6. 6After the goat meat is tender, stir in the 1 tsp of salt. Continue to simmer the soup, uncovered, for an additional 5 minutes to allow the flavors to fully combine.
7. 7To serve, place a portion of the pounded fufu dough onto a plate. Carefully ladle the light soup, along with pieces of the tender goat meat, over and around the fufu.

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