How To Make Fufu Recipes

FUFU

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

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.

STOVETOP FUFU

Steps:

• Combine the cocoyam fufu flour and 1 cup cold water in a small pot (see Cook's Note). With a sturdy wooden spoon, stir until the mixture is combined and has a silky-smooth texture without any lumps. Place the pot over medium heat and cook, stirring continuously with the wooden spoon, until the mixture starts to solidify and thicken, 1 to 2 minutes. Once it thickens, use the spoon to knead the fufu in the pot until it starts to pull away from the sides of the pot and becomes one mass, about 2 minutes
• Add 1/3 cup water to the fufu, cover with a lid or aluminum foil and bring the water to a boil. Remove the lid and use the wooden spoon to continuously knead the fufu in the pot until the water cooks off. Continue to knead for 1 minute more. Repeat the process of adding water and kneading 2 more times.
• To test for doneness, dip the wooden spoon in water and gently touch it to the fufu. The fufu should have a glossy appearance and should not stick to the spoon. If it is still sticky, make another addition of water and knead it until the water is absorbed. Then test the fufu with a wet spoon again.
• Line a medium plate with plastic wrap and sprinkle it with cold water. Dip the wooden spoon in water, then use it to scoop the fufu onto the plastic wrap. Mold the fufu into a ball by twisting the 4 ends of the plastic wrap together clockwise, then untwist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with the soup or stew of your choice.

CASSAVA FUFU RECIPE BY TASTY

Steps:

• Add the cassava purée and ½ cup water to a medium pot and use your hands to break up any lumps, then stir with a wooden spoon until smooth. Turn the heat to medium-high and cook for about 15 minutes, stirring continuously to break up any lumps that form and adding up to ½ cup more water as needed to ensure the fufu is not stiff or lumpy, until the cassava turns from bright white to off-white in color and the fufu is stretchy and smooth. Remove the pot from the heat.
• Scoop 1 cup of fufu from the pot with a wooden spoon and, using wet hands to prevent sticking, roll into a ball or your desired shape. Repeat with the remaining fufu.
• Serve the fufu with sawa sawa soup or the soup of your choice.
• Enjoy!