Smoked Fish and Cassava Fufu with Palm Nut Soup

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Cameroonian meal featuring silky cassava fufu paired with a rich, smoky palm nut soup loaded with tender smoked fish. This African-inspired seafood recipe, ready in about 65 minutes, pairs cassava flour, water, smoked fish fillets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cassava flour
• 4 cups water
• 1 lb, bones removed and flaked smoked fish fillets
• 1 cup palm nut concentrate
• 2 tbsp palm oil
• 1 medium, chopped onion
• 2 medium, pureed fresh tomatoes
• 1 small, finely chopped scotch bonnet pepper
• 2 minced garlic cloves
• 3 cups water or fish stock
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large saucepan, bring 4 cups water to a boil. Slowly whisk in 2 cups cassava flour, stirring continuously to avoid lumps. Lower heat and simmer, stirring frequently for 10-12 minutes until thick and stretchy. Remove from heat and set aside warm for serving.
2. Step 2: Heat 2 tbsp palm oil in a large pot over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sauté for 5 minutes until soft.
3. Step 3: Stir in 2 pureed medium fresh tomatoes and 1 small finely chopped scotch bonnet pepper, cooking for 5 minutes until fragrant.
4. Step 4: Add 1 cup palm nut concentrate and 3 cups water or fish stock, stirring well to combine. Simmer uncovered for 15 minutes until sauce thickens slightly.
5. Step 5: Gently fold in 1 lb flaked smoked fish, season with 1 tsp salt and 1/2 tsp black pepper, and simmer for 10 minutes to allow flavors to meld.
6. Step 6: Serve the hot palm nut soup alongside the cassava fufu for dipping and enjoying together.