Fufu
102kcal1.1g protein0.3g fat26.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (cassava) · dairy (cassava) · egg (cassava) · peanut (cassava) · tree nut (cassava) · sesame (cassava) · soy (cassava) · shellfish (cassava) · fish (cassava)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 700 g | cassava (peeled and chunked) |
| 500 g | green plantain (peeled and chunked) |
| 2 l | water |
Steps
- boil20 mincassava and plantain completely tenderBoil the cassava and green plantain until completely tender, removing any tough central cassava fibers as they become visible. Under-cooked pieces never pound smooth and leave hard grains in the finished fufu.
- prep3 minhot and well drainedDrain thoroughly but reserve some hot cooking water. Work while the starches are hot; cooling makes them firm and much harder to transform into a unified elastic mass.
- mix10 minsmooth, glossy and elasticPound in a mortar or work vigorously with a sturdy wooden spoon, adding reserved hot water only a little at a time, until no lumps remain and the mixture stretches as one cohesive mass. Too much water too early makes it sticky and loose rather than elastic.
- prep2 minsmooth individual portionsWet a spoon or hands lightly and shape the hot fufu into smooth portions. Serve immediately with soup or stew; its mild flavor and elastic texture are designed to carry strongly seasoned liquid dishes.