FUFU
Provided by Food Network
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 8
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 RECIPE
Fufu is a staple of West African cuisine you can easily serve with stews and soups to complete a delicious and satisfying meal. Traditionally made from cassava root and green plantains, it is a smooth, dense, soul-satisfying, and mild-flavored side dish that turns almost any dinner into finger food.
Provided by Imma
Categories Side
Number Of Ingredients 4
Steps:
- Peel and slice the cassava and plantain with a knife into medium-size pieces, take out the cassava's core and the plantain's tiny seeds, and rinse.
- Place the pieces in a saucepan, cover with water, add optional salt, and cook over medium heat.
- Boil for 30 minutes or until fork-tender. Drain the water.
- Add the cooked plantain and cassava to a food processor and blend. Use a spoon to move it around as necessary to ensure even blending. Add water by the spoonful as needed until you achieve desired texture. It should be soft and stretchy.
- Turn it onto a wet plate or bowl and fold it into itself until it is smooth.
- Using a mortar and pestle, start by pounding the plantain into a smooth dough and set it aside. Then do the same for the cooked cassava.
- Combine the plantain and the cassava.
- Mold the mixture into the portion size of your choice and place it in serving bowls.
- The fufu is ready to serve with the soup of your choice.
Nutrition Facts : ServingSize 250 g, Calories 445 kcal, Carbohydrate 91 g, Protein 3.5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 98 mg, Fiber 8 g, Sugar 12 g
FUFU (SWALLOWS)
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
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 2
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.
FUFU
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
Categories Breads
Time 25m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 190.1, Fat 5, SaturatedFat 1.3, Cholesterol 0.6, Sodium 339.4, Carbohydrate 32.4, Fiber 1.7, Sugar 4.2, Protein 3.8
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