Garden Vegetable Soup with Plantain Foufou
Turn leftover vegetables and herbs into this easy, quick African garden vegetable soup with plantain foufou on the side.
Garden Vegetable Soup with Plantain Foufou is an essential African food recipe to add to any cooks go to recipe file. Use foufou to scoop up every delicious bit of flavor of the vegetable soup.
Ladle up a bowl of The African Gourmet's Garden Vegetable Soup with a good pinch of plantain foufou.
1 large onion, sliced
1 large yam or sweet potato, diced
2 carrots, sliced
2 stalks celery, diced
2 large tomatoes, diced
1 cup chopped fresh green beans
2 medium garlic cloves, finely chopped
1 cup fresh corn kernels
1 tablespoon tomato paste
3 cans (14-ounce size) low sodium chicken broth
1 bay leaf
1 pinch dried thyme
Salt and pepper to taste
In a large stockpot, combine all ingredients. Bring to a boil and simmer for 25-35 minutes or until yams or sweet potatoes are tender.
|Easy Plantain Foufou|
Easy Plantain Foufou
3 green or yellow plantains
1 ¼ cups all-purpose flour
1 teaspoon salt
Water for boiling
In a large pot place the peeled and evenly cut plantains and cassava and cover with water. Boil until soft about 20 minutes. Place the salt, flour, plantains, and cassava in a mixer and knead until the consistency of soft dough is achieved. Foufou should be much stiffer than mashed potatoes in texture.
Did you know?
How do you eat Foufou? Simply tear off a small piece of Foufou hold it with your fingers making a slight indentation to hold the food and scoop up a small portion bringing the food and tasty Foufou into your mouth and savoring the homemade taste.