4 Serves
117 Mins
5 g
33 g
11 g
Prepare the fufu by mixing cassava flour with water in a pot, stirring constantly over medium heat until it forms a smooth, elastic dough.
Ingredients, vitamins, and health benefits
Water
Cassava Flour
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JapaneseVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
120 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
1089 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large pot, heat the palm oil and sauté the chopped onions and minced garlic until fragrant.
Add the vegetable broth, stockfish, and periwinkles to the pot, bringing the mixture to a gentle simmer.
Stir in the shredded waterleaf and okazi leaves, cooking until the greens are tender but still vibrant.
Season the soup with salt and black pepper to taste, then serve hot alongside the prepared fufu.
Onion
Minced Garlic
Olive Oil
Palm Oil
Vegetable Broth
Stockfish
Periwinkles
Waterleaf
Salt
Black Pepper
Vitamin A
390 µg / 900 µgVitamin C
82 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
120 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g70
g15
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g