Fufu is a staple food common in many countries in Africa such as Togo, Ghana, Liberia, and Nigeria. Traditionally, the Fufu is made by boiling and pounding yam, cassava and green plantain.
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.
- white puna yam
- 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.
- Serve the Fufu immediately after preparation because it becomes soft and loses its elasticity over time. Serve with your Fufusi, Goat meat stew, Egusi soup, Okra soup, Ademe soup