Fofo Fufu Recipes

Steps:

• Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.

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.

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.

Steps:

• Warm a medium saucepan with 200 mL (7 oz) of the boiling water.
• In a small jug blend the potato flour with the 200 mL (7 oz) of lukewarm water (mixing some of the boiling water with part of the cold water; the water must not be hot or it will cook the starch to form a creamy mixture. Empty the water from the warmed saucepan.
• Pour the potato flakes into the saucepan and add the remaining boiling water, enough to fully cover the potato flakes.
• Do not stir yet. Using a wooden spoon , stir the potato flour mixture in the jug and quickly add this to the saucepan.
• Speed is of the essence here, as is dexterity! Stir the 2 mixtures together vigorously, pulling the dough in from the centre against the inside of the saucepan with one hand and gripping the pan firmly with the other.
• When the dough is firm and smooth, moisten a small bowl with small quantities of the cold water and scoop the dough into this bowl, either as one large ball or individual balls, and serve with soup.
• Serves 2

Steps:

• Peel the yams or sweet potatoes and cut into small sized chunks. Using a masher or electric blender mash until smooth and lump free. Add nutmeg and salt and pepper to taste.
• Using wet, clean hands shape mixture into baseball sized balls.