Prep 20 mins
Cook 5 mins
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.
- 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.
Great recipe for fufu. I used this with a recipe also on Recipezaar.com for African Peanut Soup, and it was a hit! It really wasn't as hard as you described, and instructions to remove from heat while stirring might have cleared up a little confusion. But super easy, and yummy. Thank you!
This take on fu-fu was just as satisfying as the real thing. My family and I enjoyed this with fu-fu with home made Nigerian chicken stew. While it wasn't as good as the true meal I'd buy from Vee-Vee's restaurant in Chicago, nor as good as any my mother would make, it was still very delicious. Thank you for posting!