Fufu on the stove
Votes: 3
Time: 25 min.
Complexity: average
Servings: 1
Complexity: average
Servings: 1
Nutritional value per serving:
Calories 227, total fat 1 G., saturated fats 0 G., proteins 6 G., carbohydrates 48 G., fiber 2 G., cholesterol 0 mg, sodium 1 mg, sugar 0 G.
Calories 227, total fat 1 G., saturated fats 0 G., proteins 6 G., carbohydrates 48 G., fiber 2 G., cholesterol 0 mg, sodium 1 mg, sugar 0 G.
This starchy, dough-like porridge is popular in West African countries, but it is also eaten in Central Africa and parts of the Caribbean. Fufu is often served as a side dish to thick soups or meat stews (such as egusi with pumpkin seeds). In many West African countries, fufu is made from cassava and unripe plantains, although other root vegetables, including sweet potato, cocoyam, and potato, can also be used. Traditionally, fufu is made in a wooden mortar, a physically demanding process. Sometimes, kneading may require an extra pair of hands. This recipe also offers a simpler stovetop version using cocoyam flour. However, you can also use other readily available flours for fufu, such as plantain flour.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup coconut flour
We recommend
Cooking the dish according to the recipe:
- In a small saucepan, pour 1 cup of cold water over the coconut flour. Stir with a sturdy wooden spoon until the mixture is smooth and lump-free. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the porridge begins to set and thicken, 1-2 minutes. Once the fufu thickens, begin to stir it with a spoon in the saucepan until the mixture begins to pull away from the sides of the saucepan and turns into a thick paste, about 2 minutes.It's important to start cooking in cold water. Warm water will cause the flour to cook prematurely and form lumps.
- Add 1/3 cup of water to the fufu, cover with a lid or foil, and bring the water to a boil. Remove the lid and begin stirring the fufu in the pan continuously with a wooden spoon until the water is absorbed. Continue stirring for another minute. Repeat this process 2 more times.
- To test for doneness, dip a wooden spoon in water and gently touch the fufu with it. The porridge should have a glossy appearance, and the spoon shouldn't stick. If the fufu is still sticky, add more water and knead until the water is absorbed. Then test again with a damp spoon.
- Line a medium plate with plastic wrap and spray it with cold water. Dip a wooden spoon in the water, then place the fufu on the wrap. Form a ball by twisting the four ends of the wrap together clockwise, then twist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with sauce or stew.
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