FUFU
conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup.
Provided by mnmfarris
Categories Breads
Time 25m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 190.1, Fat 5, SaturatedFat 1.3, Cholesterol 0.6, Sodium 339.4, Carbohydrate 32.4, Fiber 1.7, Sugar 4.2, Protein 3.8
FUFU
This is a very good dish. It is Ghanaian, and it tastes very well with steaming groundnut soup on top of it.
Provided by SUGARBABYRAVAEOVE
Categories Side Dish
Time 1h15m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 90.7 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 6.1 g, Sodium 91.8 mg, Sugar 16.2 g
FUFU
Provided by Food Network
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 8
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.
STOVETOP FUFU
This starchy dough-like side dish is popular in West African countries but is also eaten in Central Africa and certain regions of the Caribbean. Fufu is often served with a soup (such as peanut soup) or stew (such as egusi stew, which is made of ground melon seeds). Cassava (yucca) and unripe plantain are customarily used to make fufu in many West African countries, although other root vegetables such as yam, cocoyam and potatoes can be used as well. The authentic method for making fufu can be a challenge, since it requires a wooden mortar and pestle to pound the cooked cassava and plantain. At times it can require two individuals for the process. This recipe offers a simpler stovetop version made with cocoyam flour, the preferred flour in my family. Feel free to use other fufu flour such as plantain or yam.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 serving
Number Of Ingredients 1
Steps:
- Combine the cocoyam fufu flour and 1 cup cold water in a small pot (see Cook's Note). With a sturdy wooden spoon, stir until the mixture is combined and has a silky-smooth texture without any lumps. Place the pot over medium heat and cook, stirring continuously with the wooden spoon, until the mixture starts to solidify and thicken, 1 to 2 minutes. Once it thickens, use the spoon to knead the fufu in the pot until it starts to pull away from the sides of the pot and becomes one mass, about 2 minutes
- Add 1/3 cup water to the fufu, cover with a lid or aluminum foil and bring the water to a boil. Remove the lid and use the wooden spoon to continuously knead the fufu in the pot until the water cooks off. Continue to knead for 1 minute more. Repeat the process of adding water and kneading 2 more times.
- To test for doneness, dip the wooden spoon in water and gently touch it to the fufu. The fufu should have a glossy appearance and should not stick to the spoon. If it is still sticky, make another addition of water and knead it until the water is absorbed. Then test the fufu with a wet spoon again.
- Line a medium plate with plastic wrap and sprinkle it with cold water. Dip the wooden spoon in water, then use it to scoop the fufu onto the plastic wrap. Mold the fufu into a ball by twisting the 4 ends of the plastic wrap together clockwise, then untwist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with the soup or stew of your choice.
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