Semolina and Ground Rice 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 from yams, sometimes combined with plantains. 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 Traditional FuFu and Traditional FuFu in this recipe section). Ingredients
500g ground semolina 
Semolina and Ground Rice FuFu Preparation:Method:Add 1.5l water to a large stock pot and bring to the boil. Slowly add the semolina to the boiling water, stirring constantly with a whisk to avoid lumps. Then using a strong wooden spoon stir constantly for a few minutes until the mixture begins to thicken. The consistency should be about that of mashed potatoes (if thinner than this add more semolina). At this point add the ground rice. Stir in, then cook for ten minutes, stirring constantly. You should have a thick mixture by this point which you should shape into a large ball and serve immediately as an accompaniment to stews and sauces. |
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