FUFU
Provided by Food Network
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Cut the ends off the plantains and discard. Slice each plantain into 2-inch chunks and score the skins with a knife along one edge. (Do not remove the peel.) Combine the plantains with the chicken stock in a large pot. Bring to a boil, then lower heat, cover and simmer until tender.
- Cut the pork into approximately 1-inch cubes. Season with salt, and place in a large sauce pan. Add enough water to just barely cover the pork. Bring to a boil and simmer, uncovered, until all of the water has boiled away and the pork begins to fry in the rendered fat. Continue to cook just until brown but not crispy. (The meat should be tender and stringy.)
- Remove the fully cooked plantains from the broth, reserving the broth. Peel the plantains. Mash the plantains with a little of the broth, just enough to make a soft paste, like mashed potatoes.
- Mash together the plantains, garlic and lemon juice. Mix in the pork and half of the bacon. Season with salt and pepper. Garnish the top with the remaining bacon and green onions and serve hot.
CARIBBEAN FUFU RECIPE
Steps:
- Gather the ingredients.
- Carefully peel the yams; their slippery quality can make them hard to peel.
- Cut the peeled yams into 2-inch chunks and place them in a large pot of well salted water. The water should cover the yams by about 2-inches.
- Bring the yams to a boil over high heat. Keep a rapid boil until the yams are just turning soft, about 20 minutes.
- Drain the yams, reserving 2 cups of the cooking water. Allow the yams to cool.
- Place the cooled yams in a large bowl along with salt and pepper to taste, and the olive oil.
- Mash and mix the ingredients using a potato masher. The mixture will be uneven and lumpy.
- Place the fufu mixture in a food processor or blender. Pulse briefly at low speed to remove any lumps but do not puree.
- Place the yam mixture back in the bowl and beat it with a wooden spoon until it becomes smooth. The mixture should become sticky and slightly elastic. It's perfectly fine to use your hands to get it to the desired texture. Add some of the reserved water, starting with 1/4 cup, and work the dough. You might need to add more water, but it depends on how moist the yams were to begin with. Keep working and adding water until you have a springy dough that comes away from the bowl, is pliable, and is easily shaped.
- Shape the fufu into balls of equal size and serve as an accompaniment to your favorite soup or stew.
Nutrition Facts : Calories 207 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 7 g, Protein 4 g, SaturatedFat 0 g, Sodium 203 mg, Sugar 9 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
FUFU
conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup.
Provided by mnmfarris
Categories Breads
Time 25m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 2
Steps:
- Bring 6 cups of water to a rapid boil in a large, heavy pot.
- Combine the two ingredients and add to the water.
- Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.
- When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
- Serve on a large platter alongside a soup or stew.
Nutrition Facts : Calories 190.1, Fat 5, SaturatedFat 1.3, Cholesterol 0.6, Sodium 339.4, Carbohydrate 32.4, Fiber 1.7, Sugar 4.2, Protein 3.8
FUFU
This is a very good dish. It is Ghanaian, and it tastes very well with steaming groundnut soup on top of it.
Provided by SUGARBABYRAVAEOVE
Categories Side Dish
Time 1h15m
Yield 10
Number Of Ingredients 3
Steps:
- Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 90.7 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 6.1 g, Sodium 91.8 mg, Sugar 16.2 g
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