Fufu

FUFU



Fufu image

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 mnmfarris

Categories     Breads

Time 25m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 2

2 1/2 cups Bisquick
2 1/2 cups instant potato flakes
Calories190.1
Fat5
SaturatedFat1.3
Cholesterol0.6
Sodium339.4
Carbohydrate32.4
Fiber1.7
Sugar4.2
Protein3.8

Steps:

  • 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.

FUFU



Fufu image

This is a very good dish. It is Ghanaian, and it tastes very well with steaming groundnut soup on top of it.

Recipe From allrecipes.com

Provided by SUGARBABYRAVAEOVE

Categories     Side Dish

Time 1h15m

Yield 10

Number Of Ingredients 3

4 yucca (cassava) roots, peeled and sliced
5 yellow plantains
½ cup butter
Calories451.7 calories
Carbohydrate90.7 g
Cholesterol24.4 mg
Fat10 g
Fiber5 g
Protein3.5 g
SaturatedFat6.1 g
Sodium91.8 mg
Sugar16.2 g

Steps:

  • 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.

FUFU



Fufu image

Recipe From foodnetwork.com

Provided by Food Network

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 8

6 ripe plantains
8 cups chicken stock
1 1/2 pounds pork meat with fat, such as boned pork ribs
Salt and pepper
6 cloves garlic, mashed
Juice of 2 lemons
8 slices cooked bacon, crumbled
1/2 cup sliced green onions

Steps:

  • 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.

FUFU (SWALLOWS)



Fufu (Swallows) image

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.

Recipe From cooking.nytimes.com

Provided by Yewande Komolafe

Categories     dinner, lunch, one pot, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 2

1 cup yam, cassava, cocoyam or plantain flour (see Tip)
Vegetable soups and stewed meat, such as efo riro, for serving

Steps:

  • 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.

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