FuFu RecipeOrigin: West Africa Period: Traditional |
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FuFu, (also known as Foo-foo, Foufou, Foutou, fu fu) is a Western and Central African staple that corresponds to European Mashed Potatoes. Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use you hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating. In Western Africa, Fufu is usually made either from yams, sometimes combined with plantains or from cassava flour. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigourous stirring until the fufu is thick and smooth. The recipe given here is one I've seen my wife make and begins with Cassava flour (I also give a recipe for Yam FuFu in this recipe section). Ingredients
400g fermented cassava flour (or cassava flour) 
FuFu Preparation:Method:In a large stock pot add the cassava flour and mix the water with this to form a smooth paste. Heat gently, stirring continually (stir from the edges of the pot towards the centre) until the paste thickens and you can begin to form it into a ball. The consistency and colour changes from a white liquid to a yellow glutinous paste. Before the fufu is ready the entire mixture should be yellow. If you have a ball and some bits are still white, add a little more water and continue to cook until it's all done. The final consistency should be that of a well-kneaded bread dough. Serve immediately with a 'sticky' West African soup that's made with okra, bitter tomatoes, baobab leaves or bitterleaf. |
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