Prep 20 mins
Cook 30 mins
Fufu is the staple vegetable mash served throughout West Africa. This version from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" is an updated flavor-rich version with corn for added texture.
- 1 small sweet potato, peeled (8 ounces)
- 2 medium baking potatoes, peeled (1 pound)
- 6 ears corn, shucked
- 1 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter or 2 tablespoons spiced ghee
- 1 1⁄2 teaspoons garam masala
- 1⁄2 teaspoon salt
- Combine the sweet potato and baking potatoes in a large pot, add water to cover, and bring to a boil. Boil until tender, about 30 minutes. Five minutes before the potatoes are done, add the corn.
- Drain the potatoes and corn and transfer the potatoes to a large bowl. Set the corn aside to cool slightly, and mash the potatoes with a fork. Cut the corn kernels from the cobs, and fold into the potatoes.
- Combine the coconut milk, olive oil and butter in a small saucepan and bring to a boil. Stir the flavored coconut milk into the mashed potatoes, then add the garam masala and salt and mix well.
Made for PRMR! I also did not peel the potatoes. The kids really gobbled this up right away!!! A keeper! Thanks for this recipe.
I did change one thing in the recipe, in that I didn't peel the potatoes! Rather, after they were boiled, I sliced & diced them rather fine & then went on with the recipe! We like the texture & flavor (not to mention the nutrition) of the peel & were very pleased with the final mashed potato dish ~ Very, very tasty! This is definitely one of those recipes I'll be making again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]