Fufu recipe has largely been modernised, and altered to reflect the ingredients available in the region where fufu is prepared.
In traditional African food setting, what ever tuber is chosen to make fufu is peeled, boiled, and placed straight into a mortar and beaten smooth with a pestle. The malleable dough is served and eaten with soups like egusi soup, okra and stew, banga or palm oil fruit soup, bitter leaf soup or even peanut butter soup.
For Africans in diaspora, and in deed large African cities, they could make fufu from pre-grounded starchy powders like potato flakes or potato powder, cassava flour, yam flour, or grounded rice.
Fufu Recipe Ingredients
• Potato flakes or powder. Or whole yam or unripe plantain or cocoyam (2-4 lbs or 2 cup full of powder or flakes)
• Margarine or butter (1 – 2 tablespoonful)
• Salt (optional)
• Pepper (optional)
• Cream of wheat (optional) one cupful
• Water (4 cups)
Two type of fufu recipe would be described here.
A Using potato flakes
If you are using potato flakes or yam or plantain powder or cocoyam, then this is the fufu cooking recipe to follow. The method described here is for 2 – 4 servings, depending on appetite.
Estimated cooking time is 25 minutes.
1. Bring about 2 – 4 cups of water to boil in a large pot.
2. If you are using cream of wheat, add about 1 – 2 cups of the cream of wheat into the boiling water and stir. This leaves a thick pasty mixture.
3. Add 1 – 2 tablespoonful of butter or margarine.
4. Add 2 – 4 cups of potato flakes and stir continuously. You can add hot water to the mix to achieve your desired texture.
5. You may sprinkle very small amount of salt in to taste here if desired.
6. Continue to stir until you get a smooth dough.
7. The dough is rolled into balls and served with desired soup.
You can see a list of African soup commonly used below.
B. Using Whole Yam, Plantain, or Cocoyam
The cooking described here is for 2 – 4 servings as well.
Estimated cooking time is 45 minutes
1. Wash your 2 – 4 lbs of yam or cocoyam or plantain. You could peel of the covering before or after boiling. It really does not matter. Some people say boiling the yam or plantain with its coverings adds extra flavour to it. If you prefer to try it that way, then only peel of the covering after boiling.
2. Place inside a large pot and add water.
3. Bring to boil for about 20 – 30 minutes until soft and tender.
4. Now put the boiled yam or plantain or cocoyam into a food processor and add 1 – 2 tablespoonful of margarine or butter as well as salt and pepper to taste as desired.
5. Allow this to blend into a smooth thick dough.
6. Roll the dough into balls and serve with your favourite soup.
7. Enjoy your fufu.
There could be slight variations to this fufu recipe as you would expect. Whatever variation you know, try all to get different feel of this great African food.
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