conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup.
Provided by mnmfarris
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 2
- Bring 6 cups of water to a rapid boil in a large, heavy pot.
- Combine the two ingredients and add to the water.
- Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.
- When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
- Serve on a large platter alongside a soup or stew.
This is a very good dish. It is Ghanaian, and it tastes very well with steaming groundnut soup on top of it.
Provided by SUGARBABYRAVAEOVE
Categories Side Dish
Number Of Ingredients 3
- Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.
Making swallows can be a labor of love. Throughout West Africa, swallows, which are a satisfying accompaniment to vegetable soups and stewed meats, are traditionally prepared by pounding cooked starchy roots or tubers in a large mortar with a heavy pestle. As the vegetables break down, hot water is added and the mixture becomes stretchy and soft, with a texture like yeast dough. All swallows are not fufu, but fufu is the term commonly used in the diaspora to describe the method in this recipe: continuous cooking, stirring and kneading turns finely milled starch into a smooth, elastic mass. The result, like that of the classic method, is notably neutral in taste and always served warm.
Provided by Yewande Komolafe
Categories dinner, lunch, one pot, side dish
Yield 2 to 4 servings
Number Of Ingredients 2
- Pour 3 cups of water into a medium pot and make a slurry by stirring in the flour all at once with a wooden spoon. Set the pot over medium-low heat. Cook the batter, stirring continuously as it thickens and begins to form a dough, 4 to 5 minutes.
- Reduce the heat to low and fold the batter over itself, smoothing out any lumps as you fold. You should have a thick and chalky-looking dough at this point. Continue to cook while folding until the dough begins to stiffen and pull away from the sides of the pot, and a thin film forms on the bottom, 3 to 4 minutes.
- Spread the dough across the bottom of the pot, then use the wooden spoon to poke a few deep indents on the surface. Pour 1/4 cup of water around the edges and over the top of the dough.
- Cover and cook without stirring until the dough is heated through, translucent and all the starchy granules have absorbed the water, 6 to 8 minutes.
- Remove the lid and mix until a smooth, slightly glossy and sticky dough forms. If the dough is too firm, you can add up to 1/4 cup additional water. It should be soft and somewhat pliable, but not runny. Remove from heat, cover and let sit to set and cool slightly, at least 5 minutes and up to 15 minutes.
- Form the mixture into spheres to serve: Fill a bowl with water and dip a large serving spoon to wet it, then scoop the dough. Press the scooped dough in the spoon against the side of the pot to shape the dough into a round, then transfer to a shallow bowl. Repeat with the remaining dough to form 2 to 3 more spheres, dipping the spoon into the water before each scoop. Fufu and swallows are typically served with a vegetable soup, such as efo riro, egusi soup or okra soup, and topped with any stewed meats.
Provided by Food Network
Yield 12 to 14 servings
Number Of Ingredients 8
- Cut the ends off the plantains and discard. Slice each plantain into 2-inch chunks and score the skins with a knife along one edge. (Do not remove the peel.) Combine the plantains with the chicken stock in a large pot. Bring to a boil, then lower heat, cover and simmer until tender.
- Cut the pork into approximately 1-inch cubes. Season with salt, and place in a large sauce pan. Add enough water to just barely cover the pork. Bring to a boil and simmer, uncovered, until all of the water has boiled away and the pork begins to fry in the rendered fat. Continue to cook just until brown but not crispy. (The meat should be tender and stringy.)
- Remove the fully cooked plantains from the broth, reserving the broth. Peel the plantains. Mash the plantains with a little of the broth, just enough to make a soft paste, like mashed potatoes.
- Mash together the plantains, garlic and lemon juice. Mix in the pork and half of the bacon. Season with salt and pepper. Garnish the top with the remaining bacon and green onions and serve hot.
BUTTERY MASHED YAMS
Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.)
Provided by realbirdlady
Yield 6-8 serving(s)
Number Of Ingredients 4
- Peel the yam and malanga. Remove the peel from the plantains.
- Cut into large (2-3 inch) chunks.
- In a large pot, boil in water until soft, about half an hour.
- Mash slightly.
- Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.).
- Roll into golf-ball sized pieces.
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2018-01-04 · Information on Fufu and Ugali African food recipes and facts Fufu and Ugali go by many names throughout the African diaspora and are popular dishes in the Caribbean and Western Eastern and Southern Africa. Ugali and fufu are made by boiling starchy foods like corn, cassava, yam, plantain or rice then pounding them into a delicious mass. How to eat fufu and ugali plus the best recipes …
- Clean and wash goat meat. Marinate your goat meat with lemon juice, salt, Maggie cubes and ground hot peppers for 20 minutes in a large Ziploc bag.
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In Igboland, Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Ora Soup but like other Nigerian fufu meals, you can eat it with all other Nigerian soup except pepper soups. Cassava fufu is known by …
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FUFU | TRADITIONAL SIDE DISH FROM GHANA
2015-12-21 · Cassava and Plantain Fufu READY IN 40 min Adapted from GhanaWeb, this is a recipe for classic Ghanaian fufu based on cassava (also known as yuca or manioc) and plantain. After blending in a food processor, the mixture is cooked and …
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AFRICAN FUFU RECIPE - PETITE GOURMETS
2021-06-06 · You mix 2 to 3 drops of lime to add acidity to your Fufu while blending. You can substitute with plantains, cassava root (yucca), potato flakes, sweet potatoes or semolina, and ground rice. It's …
- Remove the yams from the boiling water and allow them to cool. Reserve one cup of the cooking water.
HOW TO MAKE FUFU: AFRICAN FUFU RECIPE » RECIPEFAIRY.COM
2021-06-07 · Using a sharp knife, peel the tough outer skin off the yams. Once it is peeled, slice it into inch thick discs. Quarter these discs and place them in a large pan of water. Place the pan over high …
- Using a sharp knife, peel the tough outer skin off the yams. Once it is peeled, slice it into inch thick discs. Quarter these discs and place them in a large pan of water.
- Place the pan over high heat until it begins to bubble and boil vigorously. You will need to boil the yams for 20-25 minutes. You can test whether they are cooked by pricking them with a sharp knife. When they are fully softened, there will be no resistance.
- Take a clean bowl and roughly mash your cooked yam cubes with a potato masher. Once they are broken down, tip them into a blender and pulse until you have a mixture resembling fine breadcrumbs.
WEST AFRICAN FUFU - CHEF LOLAS KITCHEN
2021-02-05 · Yes, fufu can be reheated in a microwave. Simply unwrap any leftover balls and put them in a microwave-safe bowl. Just as you would with rice, add a splash of water, then microwave till …
- Peel the cassava, slide the tuber in half lengthwise and remove the inner wooden core and dice the potatoes into small cubes.
- Pour the batter inside a safe microwave bowl, cover with a microwave-safe lid. Place in the microwave for 5 minutes.
AFRICAN FUFU RECIPE (+ VIDEO) - IZZYCOOKING
2020-10-06 · Traditionally fufu is eaten with fingers by pinching some of the fufu off with fingers and form it into a bite-sized round ball. Then you can dip the ball into the soup, stew with meat. For this recipe, we shaped the fufu into small balls, and you can easily serve them with soup and sauces. What Does Fufu …
- Add cassava and plantain pieces, and boil them for about 15-20 minutes until they’re soft. Test by piercing with a fork after 15 minutes.
AFRICAN FOOD NETWORK | FUFU - AFRICAN FOOD NETWORK
2020-07-15 · Fufu (foofoo, fufuo, foufou or foutou) is a staple food common in many countries in Africa such as Togo, Ghana, Liberia, Ivory Coast and Nigeria. Peel the yam, rinse and cut into medium …
- Peel the yam, rinse and cut into medium cubes.Put in a pot, pour water to cover the pieces of yam and start cooking on medium heat.
- Cook till the yams until the surrounding water will be cloudy and slightly soupy and it is very easy to drive a folk into the pieces of yam.Separate the yam from the water.
- Put the hot pieces of yam into the bowl of your stand mixer and using the beater attachment, whip the pieces of yam have the texture of flour grains. Let it cool down and switch to the dough attachment.
WHAT IS FOO-FOO AND HOW DO YOU MAKE IT?
The term "foo-foo" refers to any ground provision or a combination of ground provisions that have been boiled, pounded or mashed, then formed into balls. It's one of those foods that came to the Caribbean through the region's African descendants. It's also called foutou, fufu or foufou in parts of Africa.
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2018-11-09 · How to Make Fufu: Preparation of Potato Fufu. Peel the skin off the potato. Cut into small cubes. Wash and clean properly. Transfer into a pot and cook on a low medium heat for 17 minutes. Ina small bowl, pour hot water into the flour and knead together. Cut into a small ball and set it aside.
FUFU RECIPE - GUYANA DINING
2015-07-15 · Fufu (variants of the name include foofoo, foufou, fufuo) is adapted from our African Ancestors and is a Staple food of the Asante and Fante peoples of the Akan ethnic group of Ghana. It is made by boiling starchy food crops like cassava, yams or plantains and then pounding them into a dough-like consistency. Fufu is eaten by taking a small ball of it in one’s fingers and then dipping into ...
WEST AFRICAN FUFU RECIPE - THE SPRUCE EATS
Fufu, an essential food in most of West Africa, refers to a dough made from boiled and pounded starchy ground provisions like plantains, cassava, or malanga—or a combination of two or more.It was brought to the Americas by enslaved populations who adapted it to Caribbean cuisines according to what was available. The word "fufu" comes from the Twi language, spoken in Ghana and Ivory Coast.
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2020-08-10 · Nigerian Fufu is an African food recipe that originated from Nigeria but common in most African countries. It is made with cassava flour . Nigerian fufu is prepared with fresh cassava and grated to form a paste. The cassava is strained and the strained-water allowed to sediment. The water is poured out and the sediment – which is the cassava flour is used. The sediment is then cooked on heat ...
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Fufu dumplings are not only yummy, but by far the quickest and easiest gluten free dumplings ever! All you need is two ingredients: fufu and water! Traditional and delicious recipe for yam fufu (dumplings) modernized with the use of a food processor.
FUFU RECIPE : SBS FOOD
To cook fufu, stir fufu powder (cassava, plantain, cocoyam or other kind of yam flour) into a saucepan containing about 4 cups of warm water. Stir vigorously over a …
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FUFU INGREDIENTS- TFRECIPES
conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup. Recipe From food.com. Provided by ...
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NIGERIAN FUFU RECIPES ARCHIVE | ALL NIGERIAN RECIPES
Fufu recipes are generally tastless on their own so they rely on the richness of the soups to make the meal delicious. We eat fufu recipes by dipping them in some kind of sauce. To eat a fufu recipe: get a small quantity with your hand, roll it into a small ball and dip in into the sauce, soup or stew and swallow.
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HOW TO MAKE FUFU | NIGERIAN FOOD RECIPES - YOUTUBE
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PLANTAIN FUFU RECIPE | PBS FOOD
Food Home » Recipes » Plantain Fufu. Plantain Fufu. Recipe courtesy of No Passport Required. Seen across Carribean nations, fufu is a mash made of yuca, yams, or plantains. Featured in the ...
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FUFU RECIPE- AFRICAN FOOD RECIPE - YOUTUBE
Printable recipe:http://www.kadiafricanrecipes.comTo or toh is a popular staple in west Africa. It is usually served with an okra soup and taste so good.Ingr...
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