Fufu

What Goes With It

• Egusi soup
• Okra soup
• Pepper soup
• Groundnut soup

How to Make Fufu

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1. Bring the water to the boil in a heavy pan.

   Mark done

2. Reduce the heat and add the yam flour a handful at a time, beating hard with a wooden spoon after each addition, until the dough is smooth.

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3. Cover, turn the heat low and steam for 5 minutes. Beat again for 5 minutes until stretchy and glossy.

   Mark done Start 5 min timer

4. Shape into 4 balls with wet hands or a wet spoon and serve at once.

   Mark done

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A Few Notes

Add the flour gradually, beating each time.

Keep a bowl of water nearby to wet the spoon and hands.

Serve at once; fufu stiffens as it cools.

Storing and Reheating

Best eaten at once. Leftover fufu keeps for 1 day wrapped in the fridge; steam to soften.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.