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Foufou powder is a nutty-flavored, white fermented carbohydrate meal, that is made by mashing yam, cassava, or boiling plantain together.
It’s not the same as the traditional product, which is usually collected in a wet state and is quite perishable. The automated product comes in the form of dried flour. It’s a terrific alternative to pounded fufu.
This cassava-based product is made from fermented cassava wet paste. Fufu has a silky texture and is high in carbohydrates. Most Nigerians in the south consider it to be second only to garri as an indigenous meal.
What is Foufou Powder?
Foufou, also known as fufu, is a popular meal throughout western and central Africa, as well as the Caribbean, thanks to African migration. It’s made up of starchy items like cassava, yams, and plantains that have been boiled, mashed, and formed into balls; the pounding procedure, which usually requires a mortar and pestle, can be time-consuming.
It is usually dipped in sauces or served with meat, fish, or vegetable stews. The meal is said to have originated in Ghana, where it is a popular dish. It can be prepared in a variety of ways.
Foufou powder is specially made to make fufu, which is similar to dumpling. It can also be used to fry meat, fish, and chicken, as well as to thicken gravy, soup, or stew.
Fresh tropical produce such as plantain, cocoyam, and cassava can also be processed and powdered likewise.
Powder Foufou
Ingredients
For the Fufu
- 4 cup fufu flour
- 6 cup water` depending on the consistency you want
For the Foufou sauce
- 1 chicken
- 1 onion
- 6 cloves garlic
- 1 tsp ginger
- 1 bouillon cube
- 2 cloves
- 2 allspice
- smoked fish
- vegetables (okra, eggplant, tomatoes, green pepper)
- Salt and pepper
Instructions
Preparing the Fufu
- Boil 2 cups of water and add the mixture
- Cook until the liquid turns into a paste.
- Test: wet your hand and touch the dough … if it sticks to your fingers, cover and cook longer.
- As soon as it is cooked remove from the heat and put in a ball.
Preparing the Foufou Sauce
- Put in a large saucepan the chicken cut into pieces with enough water to cover the meat, the bouillon cube and the seasoning. Bring to a boil and keep on the heat for 20 to 30 minutes (depending on whether the chicken is more or less hard).
- Cut the aubergines in 2, the tomato.
- Add the eggplant and okra.
- Add 4 teaspoon of foufou.
- Once the meat, eggplant and okra cooked add the tomato, chilli,fish. Cook for 10 minutes and season to taste.
- Serve with foufou.
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