So, I got introduced to West African food about three years ago for the first time, and initially I won’t lie, I was quite sceptical of trying it out. This because, West Africans really don’t hold back on putting everything in one pot of food… LITERALLY. You could find yourself indulging in a stew with 5 different meats all at once, and many grains and vegetables.

The first West African dish I had ever tried was peanut soup with tilapia, and Lord was it a good time in my mouth, I’m salivating as I type this.

This particular dish, I was introduced to by my love at a restaurant called Asanka in Sandton, Johannesburg (I URGE YOU TO GO THERE!!!!). He’s half Ghanaian, so this is right up his alley, and ever since I’ve been obsessed with this dish!

And now, I want to share it with you guys! Enjoy!


Fufu : 25 min

Goat pepper soup: 40 min


  • 2 medium sized cassava tuber
  • 3 large fingers of plantain


  • Peel, wash and bring the cassava and plantain to a boil.
  • Cook until soft. This could take between 10-15 min depending on the nature of the tuber.
  • Strain the excess liquid away.
  • Pound/mash the cooked cassava with a mortar and pestle whilst turning intermediately with your hand.
  • Add the plantain when the cassava is semi-smooth.
  • Continue pounding and turning until a smooth even texture is achieved.
  • Scoop into a bowl. Its ready to be served.


  • 2 kg assorted goat meat
  • 2 large onions
  • 6 large tomatoes
  • 1 packet of tomato paste
  • 1/2 cup grinded chilli pepper
  • 2 tsp Ginger
  • I cup blended onion
  • 1 tsp garlic
  • Adobo seasoning ( this is just a mix of paprika, black pepper, onion powder, oregano, cumin, garlic powder and chili powder)


  • Wash and cut goat meat into a pot.
  • Add your ginger, garlic, a little salt and Adobo seasoning.
  • Pour your blended onion over it and tomato paste. Bring to a boil.
  • Allow to cook for 8-10 min, depending on the meat.
  • Add your tomatoes, onions and pepper. Bring to a boil for about 20 min until the vegetables are soft.
  • Remove the vegetables and blend into a smooth paste.
  • Pour into the pot. Add water to 3/4 of your pot.
  • Cover and bring to a boil for  15 min.
  • Add salt to your taste. Add more pepper if it is not spicy enough
  • Allow to simmer for about 3 min.
  • Turn off heat. Your soup is ready.
  • Serve hot with your bowl of fufu.


4 persons

Written by: Lerato Kgamanyane