West African Fufu

Fufu (or foofoo or foufou) is possibly one of the most famous West African ”swallow” foods. It is a very filling side dish. It’s starchy, smooth, dense, and stretchy, and many people love it because it is delicious, simple, satisfying, and easy to prepare.

Ingredients

• 1 Yuca root cassava
• 1 plantain Green
• ¼ cup water

Instructions

INSTRUCTIONS FOR THE BATTER

1. Peel the cassava, slice the tuber half lengthwise, remove the inner wooden core, and dice the potatoes into small cubes.
2. Peel the plantain and cut it into small cubes
3. Add both to a blender with the water and blend until a completely smooth batter forms.

Stovetop method

1. Pour the batter into a pot, place it on the stovetop over medium heat, and stir continuously until a thick, smooth, paste-like doughy fufu forms.
2. Add a splash of water, cover, and leave to cook for 5 minutes on low to medium heat. Feel free to cook a little longer if you feel the fufu is not yet cooked. Continue stirring until it reaches a soft consistency, and it changes color to pale/cream.
3. Divide the fufu into individual sizes and wrap each with plastic wrap.
4. Serve with your desired soup or stew.

Microwave method

1. Pour the batter into a microwave-safe bowl, cover with a microwave-safe lid. Microwave for 5 minutes. Stir well until smooth
2. Add a splash of water and return to the microwave to cook till fully done. About 5 to 8 minutes.
3. Stir again, divide into individual sizes and wrap each with plastic wrap if desired.
4. Serve with your desired soup or stew.

Notes

Note that fufu hardens up as it cools down, so it’s advisable to cook it on the softer side especially if you are not eating it immediately. (Chef Lola’sKitchen)