Fufu

* Exported from MasterCook *

Fufu

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsc.cc.buffalo.edu
Serving Size : 0 Preparation Time :0:00
Categories : Miscelaneous Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Bisquick
2 1/2 cups instant potato flakes

1. Bring 1 1/3 l of water to a rapid boil in a large, heavy pot. Combine the
two ingredients and add to the water.

2. 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.

3. 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.

Author's Notes:
From African News Cookbook: African Cooking for Western Kitchens, Africa
News Service, Inc., edited by Tami Hultman, Penguin Books (Viking Press), ISBN
0
14 046.751 3 (pbk).

Conventional West African fufu is made by boiling 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 groundnut stews.

Difficulty : moderate.
Precision : measure ingredients.

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