Fufu and Light Soup

Preparation

1. Blend together one onion, garlic, and ginger into a paste. Season the goat meat with half this paste, salt, thyme, and bouillon. Let it sit for 10 minutes, then steam in a pot with no added water on low heat for 10 minutes — this 'steaming' method builds deep flavor. Add 300ml of water, bring to a boil, and cook covered for 30–35 minutes until the goat meat is very tender.
2. In a separate pot, combine the whole tomatoes, scotch bonnet peppers, the other onion (roughly chopped), garden eggs (if using), and 400ml of water. Boil for 15 minutes until all vegetables are soft. Allow to cool slightly, then blend until smooth.
3. Strain the blended vegetable mixture through a sieve into the pot with the goat meat and its stock. Add the tomato paste and remaining onion-garlic-ginger paste. Stir well and bring to a boil. Adjust with water to achieve a light, broth-like consistency (not thick). Add salt, remaining bouillon, and simmer uncovered for 20 minutes. The soup should be clear, fragrant, and spicy.
4. Make the fufu: Peel the cassava and plantain, cut into chunks. Boil together in salted water for 25–30 minutes until very soft. Drain. Transfer to a mortar and pound with a pestle — start with the plantain, then add the cassava. Pound vigorously, adding small splashes of warm water, turning the dough between strokes, until completely smooth, stretchy, and elastic with no lumps. This takes 15–20 minutes of hard pounding.
5. Wet your hands and shape the fufu into smooth balls. To serve, place a ball of fufu in a deep bowl and ladle the light soup with pieces of goat meat over and around it.