epicurious3.7
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 Eric Adjepong📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●spatula
- ●bowl
📝 Preparation Steps
1
The night before, or at least ⏱️ 4 hours prior to cooking, freeze one 1-lb. small cassava, peeled, woody center removed, cubed; this will make blending a whole lot easier once it’s thawed.
1-lb. small cassava, peeled, woody center removed, cubed1
2
When ready to cook, remove cassava from freezer and thaw at room temperature ⏱️ 15 minutes. In a high- speed blender, combine cassava, 2 green plantains, peeled, cubed, boiled, and 2 cups water. Blend on high speed until you have a smooth purée; it should resemble a thick pancake batter. Pour the blended mixture into a large heavy-bottomed pot, stir in 2 tsp. kosher salt, and set over medium heat. With a banku ta or wooden spatula, stir mixture continuously until dough is completely silky, up to ⏱️ 20 minutes. Once this consistency is reached, clean your wooden spatula of any built- up fufu and wet it. With the handle of the wet spoon, poke little holes down to bottom of pot and pour 1 tsp. water in each hole. Reduce heat to medium- low, place lid over pot, and steam fufu until it is smooth, sticky, and pliable, 15–⏱️ 20 minutes. Stir once more.
. kosher salt2 tsp
3
Dampen a small bowl with water. Scoop a portion of fufu the size of an orange into bowl and swirl it around using your fingers until fufu comes together into a smooth ball. Transfer to a plate and repeat with remaining fufu. Serve warm with stews and soups.
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