Yoko Gari (Gari Fufu) with Egusi Soup

  • Total Time - 70 minutes
  • Prep - 20 minutes
  • Soup Cooking - 45 minutes
  • Yoko Gari Prep - 5 minutes
  • Servings: 4
  • Country: Togo
Yoko Gari (Gari Fufu) with Egusi Soup

Egusi soup is exceptional due to its texture and flavor, provided by the ground melon seeds. The secret to Yoko Gari lies in the correct ratio of water to gari to achieve a firm yet pliable texture that does not crumble when dipped into the soup. Before serving, it is important to let the soup simmer long enough for the palm oil and flavors to fully integrate.

Ingredients

I. For Egusi Soup

  • 150 g Ground Egusi seeds (melon seeds)
  • 300 g Beef (or chicken/smoked fish), cut into pieces
  • 120 ml Palm oil (red)
  • 1 large Onion, chopped
  • 2 tbsp paste Crushed tomatoes (or tomato paste)
  • 750 ml Water or meat broth
  • 200 g Leafy vegetables (e.g., spinach, pumpkin leaves), chopped
  • Salt, pepper, and bouillon cube (or seasoning)

II. For Yoko Gari (Gari Fufu)

  • 200 g Gari (cassava flour)
  • 250 ml (or as needed) Boiling water
  • Pinch of salt

Instructions

Step 1: Preparing the Meat and Soup Base

Boil the meat (or fish) in water with bouillon/salt and pepper until tender. Remove the meat and reserve the broth.

In a large pot, heat the palm oil. Sauté the onion. Add the tomato paste and cook for 3 minutes until the mixture is fried.

Step 2: Cooking the Egusi Soup

Add the ground Egusi seeds to the soup base and fry briefly while stirring constantly. Add a little broth (about 100 ml) to form a thick paste. Cook for 5 minutes until the oil begins to separate.

Gradually add the remaining broth and bring the soup to a boil. Add the cooked meat and simmer over low heat for 20 minutes.

Step 3: Finishing the Soup and Yoko Gari

Add the chopped leafy vegetables and cook for another 10 minutes. Season the soup with salt and pepper.

To prepare Yoko Gari, mix the gari with a pinch of salt in a bowl. Gradually add boiling water and stir quickly with a wooden spoon until a firm and smooth Fufu ball is formed. If the mixture is too dry, add a little more hot water; if it is too soft, add more gari.

Shape the Yoko Gari into smaller portions and serve warm with Egusi soup.