Fufu typically has a neutral or slightly starchy smell. The smell of fufu may be slightly stronger when it is first made, but it should not have a strong or unpleasant odor. The smell of fufu may be influenced by the type of root vegetable used to make it, as well as any spices or seasonings that are added. Fufu is a staple meal in West Africa and is like to potatoes to Americans. It is a meal that is made from yams, cassava or plantains. In Togo it was mostly made with yams or cassava. This root bound plant is boiled like a potato and then pounded using a mortar and pestle until it becomes the consistency of dough. Jan. 6, 2021. Many new customers had never tried Nigerian food before. Hanna Kim, a 23-year-old community health worker from Los Angeles, made the trip after thumbing through TikTok videos. She 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 DIRECTIONS ON HOW TO PREPARE FUFU IN GHANA. Making Fufu with Machine/blender: Peel cassava and plantain or cocoyam. Cut into pieces and wash until clean. In a saucepan, under high heat, place cassava and plantain pieces into pan and add water to cover. Cover with lid and cook until soft and tender. Drain and set aside for it to cool down. Lucky Gemstone: Beryl. The Beryl is the favorable gemstone for people whose name is Fufu. This is a gem that awakens the mind and inspires efficient thinking and decision making. Beryl is a stone that shines upon growth and development of all kinds, in professional and personal life. Animal Spirit: Cat. HYsf2. Download Article Download Article Fufu is a popular and staple food in the Caribbean and West Africa, particularly Ghana,DRC and Nigeria. It’s made by mixing yams and other starchy vegetables with hot water to make a dough-like mash. There are many different ways to make fufu, and the ingredients and method depend on the region of origin. But traditionally, all types of fufu are eaten with soups, stews, and saucy dishes, and you eat it by breaking pieces off and using them to scoop up bites of your main dish. Ingredients 4 cups (948 ml) water 2 cups (340 g) fine corn meal 1 teaspoon (6 g) salt 1 sweet cassava 1 plantain 2 cups (334 g) ground semolina 2 cups (318 g) ground rice 6 cups ( L) water 1 Boil the water. Corn fufu, also called ugali, is one of the many types of fufu that you can make. As the name suggests, it’s made by combining boiling water and corn, in the form of cornmeal. Add the full amount of water to a large, heavy-bottomed saucepan. Add the salt, and bring the water to a boil over medium heat. When the water boils, remove 1 cup (237 ml) of the water and set it aside. Keep the rest of the water on the heat. 2 Add the cornmeal and reduce the heat. Slowly pour the cornmeal into the pot of water, whisking constantly as you add it. Once all the cornmeal has been added and incorporated, switch to a wooden spoon and continue stirring the mixture.[1] Once all the cornmeal has been stirred in, turn the heat to low. Advertisement 3 Stir constantly until the mixture thickens. Stir the cornmeal vigorously with the wooden spoon to prevent it from burning. If any lumps form, remove the pan from the heat momentarily to stir out the lumps, then return the pan to the heat. As the mixture heats up, the starch in the cornmeal will thicken the mixture. This will take about five to 10 minutes. When the mixture is ready, it will start to smell like roasted corn. 4 Add the remaining water. Once the fufu has thickened, add the reserved cup of water back into the pot. Stir to combine, then put the lid on the pot. Let the fufu cook for 10 to 15 minutes.[2] When the cooking time is up, remove the pan from the heat. 5Serve warm. Use a ladle or small bowl to portion out the fufu. Use your hands to shape the fufu into a ball before serving. Advertisement 1 Gather your supplies. To make cassava and plantain fufu, you'll need a large pot for boiling the ingredients, plus a special large-scale pestle and mortar that you'll use to pound the fufu. You'll also need a large saucepan, a knife, a bowl, and a ladle or small bowl. If you don’t have a large pestle and mortar, you can use a smaller scale one and work in very small batches to make single-serving fufu. 2 Peel and cut the cassava and plantain. Peel the plantain and cut it into one-inch ( chunks. Cut the cassava into one-inch ( disks. Peel each disk, and then chop the disks into cubes. It’s important to use sweet cassava instead of bitter, because bitter cassava requires a different processing method to remove all the harmful cyanogenic glycosides present in the root.[3] You can substitute yam for the plantain and cassava in this recipe to make yam fufu. Just make sure you use yam, which has white flesh and brown skin, and not sweet potato, which is sometimes mistakenly called yam.[4] 3 Boil the cassava and plantain. Fill a large pot with water and bring it to a boil over medium-high heat. When the water is boiling, add the cassava and plantain chunks and bring the water back to a boil. Boil the cassava and plantain for about 15 minutes, or until you can easily insert a knife into the flesh.[5] 4 Drain the water. When the cassava and plantain are cooked and soft, strain them and reserve the water. Either use a slotted spoon to remove the chunks, or place a strainer over a large bowl to catch the water when you strain the chunks. The water you used to boil the cassava and plantain now contains starches from both, and you'll use this later to help bring the fufu together. 5 Mash the plantain. Add the plantain to the mortar one piece at a time. Mash each piece a couple times with the pestle to break down the larger chunks before adding another piece. Repeat until all the plantain pieces have been mashed into a chunky pulp. Continue pounding, and start folding the plantain dough over on itself in between each pound so that you remove all the smaller chunks as well. When the plantain is ready, you'll have a smooth dough that’s free of chunks. Remove the plantain dough from the mortar and place it in a separate bowl. It’s easier to work the large pestle and mortar with two people, where one person concentrates on pounding with the pestle and the other person manages the ingredients in the mortar. 6 Mash the cassava. Repeat the same process with the cassava. Pound one piece at a time until all the cassava has been mashed. Then fold the dough between each pound to remove all the small chunks. When the cassava is ready, it will have the appearance of a smooth, white dough. 7 Combine the doughs. Return the plantain dough to the mortar. Pound the doughs together with the pestle, folding the dough between each pound to fully incorporate the plantain and cassava. If the dough starts to stick, add the reserved starch water in ¼ cup (60-ml) increments. The fufu is ready when the two doughs have been fully incorporated and the fufu is soft and fluffy. 8Form into balls before serving. Use a ladle or small bowl to portion out the fufu. Work each fufu portion in your hands to form it into a doughy ball before serving. Advertisement 1 Boil the water. In a large heavy-bottomed saucepan, bring the water to a boil over medium heat. It’s important to use a heavy saucepan, because this will help prevent the fufu from burning as it cooks and thickens. If you don’t have access to ground semolina and ground rice, you can substitute 2 cups (454 g) each of ready-made baking mix (such as Bisquick) and instant mashed potatoes, plus 2 cups (244 g) of cassava or tapioca flour. 2 Add the semolina. Slowly pour the semolina into the water, whisking constantly as you do. Once all the semolina has been incorporated, switch to a wooden spoon. Stir constantly for three to four minutes, giving the mixture time to thicken. Fufu made in a pot can get quite thick, so you may need to get someone to help you hold the pot while you stir. 3Add the rice. Slowly pour the ground rice into the mixture as well, stirring constantly to mix all the ingredients. When all the rice has been stirred in, put on the lid, lower the heat, and let the fufu cook for 10 minutes. 4Serve hot. Use a ladle to portion out the fufu, and serve it fresh and hot with your favorite soups and stews. Advertisement Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement Video Thanks for submitting a tip for review! References About This Article Article SummaryXFufu is a popular Caribbean and West African food. To make corn fufu, start by boiling 4 cups of water in a pot, add 1 teaspoon of salt, and remove 1 cup of the water for later. Then, add 2 cups of fine corn meal and reduce the heat. Keep stirring the pot for 5 to 10 minutes until the mixture turns thick. Once the fufu has thickened, add the cup of water back, stir it in, and leave the pot to simmer for another 10 to 15 minutes. When the fufu is cool enough to touch, shape it into balls and serve it. To make fufu with rice and semolina, bring 6 cups of water to boil in a pot, add 2 cups of ground semolina, and stir for a few minutes until it thickens. Then, pour in 2 cups of rice, reduce the heat, and cook the fufu for 10 minutes. Serve it with your favorite soup or stew. For more tips, including how to make fufu with cassava and plantain, read on! Did this summary help you? Thanks to all authors for creating a page that has been read 123,109 times. Reader Success Stories "It was easy to understand and straightforward. I had been looking for recipes everywhere else; they were no good...." more Did this article help you? Jam (pisany też jako yam) to po polsku pochrzyn. Przypomina ogromne ziemniaki i jest popularnym składnikiem dań w Afryce Zachodniej. Przyrządza się go na wiele różnych sposobów: gotowany, zapiekany, jako purre, podawany w zupie, sosie, z mięsem. Na pierwszy rzut oka wygląda niczym plastelinowy glut, ale jest naprawdę niezły! Smakiem przypomina coś między kartoflem a batatem. Jam jaki jest…Zjedz tu fufu!Czego nie wypada? Jam między pomidorami – targ w Accra. Jam jaki jest… Zainteresowało nas jak ten pochrzyn się uprawia? Otóż najpierw trzeba znaleźć… termitierę! Zeskrobuje się z niej warstwę ziemi, miesza z wodą i buduje z tego kopczyki. Bardzo twarde, bo ziemia zmieszana z wydzielinami termitów tworzy solidną skorupę. Pola jamu ciągną się szeregi! Gdy w marcu spadną deszcze, każdy kopiec ziemi jest rozgrzebywany, a do środka wkłada się sadzonkę pochrzynu. Starannie się ją zasypuje ziemią, liśćmi, znowu ziemią, aby była dobrze przykryta. Potem wbija się kijek, dzięki czemu rosnące pędy będą się miały wokół czego owijać. Pośród kopczyków widzimy pomidory, papryki, okrę i inne warzywa. Skoro się oczyściło pole z chwastów, warto sadzić tu jak najwięcej! Ba – czasem nawet tytoń się tu posadzi! Pomidorki, tytoń… Kwiaty oznaczają, że bulwy już sporo urosły, zaś więdnące i usychające liście to znak, że najwyższa pora brać się za wykopki! Do czego rolnikowi przyda się solidna maczeta, by rozkruszyć zbitą ziemię! Mistrzyni! Zwróćcie uwagę, jak prosto się pochyla! Nasz kucharz wybiera yam na straganie! Gdy bulwy zostaną wykopane, zawodzi się je na targ i sprzedaje. Na stoły trafia najczęściej z dodatkiem kawałków kurczaka lub sosów. Popularnym jest sos palaver przypominający mięsno-warzywny gulasz z dodatkiem ryby. Daje to moc energii na cały dzień! Pyszne danie: sałatka z jamem w kawałkach! Jam jako elegancki dodatek. Zjedz tu fufu! Jednak najsłynniejszym daniem (wręcz narodowym w Ghanie!) jest fufu (pisane też jako foufou, foofoo lub fufuo). Do jego ugotowania wykorzystuje się jam a także wybrane gatunki bananów, ryż, słodkie ziemniaki. To wszystko się miesza, gotuje, a na końcu ubija w moździerzu. W smaku dość mdłe, ale wystarczy jakiś sos i mamy niebo w gębie (albo piekło – gdy sos był ostry!). Fufu – podano do stołu! I jeszcze uwaga praktyczna. Gdyby przyszło wam jeść palcami (co jest bardzo popularne i praktyczne) to pamiętajcie, żeby używać wyłącznie PRAWEJ ręki. Bo lewa uważana jest jako nieczysta (obsługuje się nią toaletę). Tak samo wypada podawać rzeczy, pieniądze tylko prawą ręką. A na dodatkowym talerzyku dostaniecie wodę z mydłem do obmycia dłoni 🙂 Dzielnie się daniem – sama radość! Czego nie wypada? A czego jeszcze nie wypada? Wąchać jedzenia! Bo uważane jest to za obraźliwe. Cóż, co kraj to obyczaj! Jeśli chcesz zrobić w Polsce fufu to sprawdź, czy nie masz w okolicy afrykańskiego sklepu spożywczego. W Warszawie jest na ul. Borsucza 15/7 🙂 I mają fufu prosto z Ghany! Fufu ze sklepu afrykańskiego na ul. Borsuczej w Warszawie. A tak wygląda praca przy ubijaniu: Przygotowywanie fufu! Trzeba ubić pochrzyn (albo kassawę, banany, co tam wpadnie do utłuczenia): Pracują miejscowe kobiety, pracuję i ja! Zajrzyj do wpisu z menu dań z Namibii (by wiedzieć co zamawiasz!). Poznaj smaki Ugandy i przekonaj się czy da się Nilem popić rolexa! Pływająca restauracja na Madagaskarze czyli przeczytaj jak (nie) radziłam sobie w kuchni na katamaranie! Jamu i fufu próbowałam podczas wyjazdu do Togo, Beninu i Ghany z TORRE. (c) AfrykAnka - Anna Olej-Kobus. Podróżniczka i pilotka wypraw. Prowadzi bloga

co to jest fufu