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Fufu recipe
- Cuisine:
Note: fufu is a staple across West Africa. Resourceful African expats have been known to use instant potato or semolina as a substitute, but the yam flour used for the real thing has quite a different taste and consistency. As Grace says, she likes her fufu 'medium ' - quite liquid and soft, whereas men prefer it more 'solid '! It comes out fluffy and yet dense, and is a great carbohydrate accompaniment to any stew or curry.
Preparation
To cook fufu, stir fufu powder (cassava, plantain, cocoyam or other kind of yam flour) into a saucepan containing about 4 cups of warm water.
Stir vigorously over a gentle heat to avoid the paste sticking or forming lumps.
When it has formed into a thick, smooth paste, scoop into a bowl moistened with lukewarm water and mould into a big ball or individual balls, and serve with a sauce or soup of your choice.
If you enjoyed this Fufu recipe then browse more vegetarian recipes and our most popular hainanese chicken rice recipe.
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