Potato Fufu
Fufu is a staple dish in West and Central African cuisine made from starchy crops, like potatoes. Fufu comes from the Akan word meaning “to mash or pound,” and it describes the process of making a smooth, elastic dough served with soups and stews.
Ingredients
- 2 Medium Alsum yellow potatoes
- 1/3 Cup Cornstarch
- 1/4 Cup Water
Instructions
- Peel and wash the potatoes. Cut them into small, uniform pieces to ensure even cooking.
- Place the cut potatoes in a pot and cover with cold water. Place the pot over medium heat and cook until the potatoes are very soft, about 35-45 minutes. You want the potatoes to be extremely tender but not full of water.
- Once the potatoes are soft, drain off the water completely and return the potatoes to the pot. Mash the hot, cooked potatoes thoroughly using a potato masher (or a mortar and pestle) until a smooth paste is achieved.
- In a separate bowl, make a starch slurry by whisking together the potato starch and water. When it is thick and smooth, gradually pour the starch slurry into the mashed potatoes. Mix until combined.
- Transfer the mixture to a shallow bowl and use a pestle to pound the fufu. Use a small amount of water on your hands to keep the dough from sticking and fold the dough onto itself as you go to achieve a uniformly smooth texture.
- Serve with any stew or braised meat!
Nutrition
Calories: 120kcalCarbohydrates: 31gProtein: 1gPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 12.76mg