Prep 15 mins
Cook 30 mins
Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.)
- 3 lbs yams (or malanga or cocoyam or green plantains)
- 2 tablespoons butter or 2 tablespoons margarine
- Peel the yam and malanga. Remove the peel from the plantains.
- Cut into large (2-3 inch) chunks.
- In a large pot, boil in water until soft, about half an hour.
- Mash slightly.
- Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.).
- Roll into golf-ball sized pieces.
Was not sure what to expect from this dish, but it turned out to be a nice side. I made this using half yam and half green plantains. It turns out a little moist for rolling into balls at first but did firm up some as it sat. Thanks for the post.