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Yam FuFu

Yam FuFu

Yam FuFu

access_time March 14, 2017 chat_bubble_outline 1 comment
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Note: Fufu is a ubiquitous and much-beloved staple through most of

West Africa, whether topped with a fiery Palava sauce (or Shoko) or

served as the bland accompaniment to a main dish. Foofoo is

traditionally made with cassava (aka yucca and/or manioc), but it can

be prepared as well with everything from rice, yams, and plantains to

instant mashed potatoes! It is also somewhat harder to make than it

would seem. Ellen Wilson quotes a traditional proverb that goes, “If a

woman were like foofoo, a man could get to know her before he

married her.” What this has to do with foofoo (or women) is anyone’s

guess. In any case, this version of yam foofoo — traditionally made by

pounding and beating the yams in a mortar with a wooden spoon —

has been adapted for a food processor.

2 lb yams 1/4 tsp black pepper 1/4 tsp salt 1 tsp butter

1. Place the yams in cold, unsalted water, bring to a full boil, and cook

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25 minutes, or until soft.

2. Remove the yams, cook, and peel. Mash with the other ingredients.

3. Place in a food processor, and run briefly to remove lumps. DO NOT

PUREE! (If a processor is not available, go directly to step 4.)

4. Remove foofoo to a bowl, and beat with a wooden spoon or wire

whisk until smooth. The foofoo should have a sticky, slightly resilient

consistency.

5. Shape the foofoo into balls with your hands, and serve warm.

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1 Comment

  1. mya
    June 24, 21:15 mya

    Dear Webby, thank you for publishing this wonderful recipe! I had authentic Ghanaian fufu (with light soup is my recommendation) 20 years ago in Kumasi and I did not think that I’d be able to replicate this wonder properly. I did it using oriental sweet potatoes and the outcome was wonderful! Thank you again!

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