Cuisine nigériane, Ghanaian cuisine, Ivorian cuisine, Main dishes, Togolese cuisine

Fufu

Fufu(foofoo, fufuo, foufou or foutou) is a staple food common in many countries in Africa such as Togo, Ghana, Liberia, Ivory Coast and Nigeria. Traditionally, the Fufu is made by boiling and pounding yam, cassava and green plantain. The water from the boil yam is used to adjust the viscosity of the fufu depending on personal preferences. These days, different types of flours are available on the market and can be used as substituted. Fufu is often served with groundnut soup, palm nut soup or light soup.


The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Several machines can be used to easy up the process: the fufu machine, food processor and stand mixer.


The cassava is boiled tubers (cassava, yam or plaintain) are pounded together in a giant wooden mortar using a wooden pestle. In between blows from the pestle, the mixture is turned by hand and water gradually added till it becomes slurry and sticky. The mixture is then formed into a ball or a rounded slab and served. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

White Puna Yam
Water
NO salt

Peel the yam, rinse and cut into medium cubes.
Put in a pot, pour water to cover the pieces of yam and start cooking on medium heat.

Cook till the yams until the surrounding water will be cloudy and slightly soupy and it is very easy to drive a folk into the pieces of yam.
Separate the yam from the water.

Put the hot pieces of yam into the bowl of your stand mixer and using the beater attachment, whip the pieces of yam have the texture of flour grains. Let it cool down and switch to the dough attachment.

Kneed the yam with the dough attachment, until the dough is formed and smooth.

If you want the pounded yam softer, add some of the water from cooking the yam little by little until desired consistency.

Served the Fufu immediately after preparation because it becomes soft and loses its elasticity over time. Serve with your Fufusi, Goat meat stew, Egoussi soup, Okra soup, Ademe soup

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