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.
- 1 packet fufu powder
- 4 cups warm water, plus more if needed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.