How to Make West African Fufu

Fufu is a staple food of Western Africa, made from cassava (gari) flour or yams and is traditionally served with meat or vegetable stews, thick soups and other dishes with sauces. Starchy vegetables like cassava or yams are boiled in water and then minced to get a dough like consistency. To eat fufu, take a small ball of the mush on your finger, dip it into the accompanying stew or soup and eat. Fufu is best served when hot, so it is necessary to always make an accompanying dish as well.


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    Farina or yam/ or cassava grain flour: 3 cups
    Water: 6 cups

    Mix water and cassava flour in a large pot to form a smooth paste and cook it on low heat, stirring continuously. Cook the mixture until it starts to look like stiff mashed potatoes. The colour and consistency of fufu changes from a white liquid to a yellow coloured thick paste. The final consistency of your fufu should be like a well kneaded pizza dough. Serve it immediately with a traditional West African soup.

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    Accompanying soup

    Okra, cut and defrosted: 20 oz
    Beef steak, cut into pieces: ½ lb
    Garlic powder: 1 teaspoon
    Onion, chopped: ½
    Salt: ½ tsp
    Water: 6 cups
    Canola oil (palm oil is traditional but fatty): 1/8 cup
    Bouillon chicken stock cube about 10g each: 1
    6 to 8 dashes of Maggi seasoning sauce: 3 tbsp
    Red pepper: To taste

    Thoroughly wash your beef steak with water and pat dry it with a paper towel. Place the steak in a 4-6 quart pot and season it with onion, garlic, salt and pepper. Now add water to the pot and bring it to boil on medium-high heat. Once the water starts boiling, reduce the heat and allow it to simmer for 40 minutes. Once the beef is tender, add oil, bouillon chicken stock cube, seasoning sauce and red pepper and cook the mixture on medium heat for 12 to 15 minutes. Stir in okra and cook for another 10 minutes. Your soup is ready.

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