Wednesday, April 12, 2006

Microwave Fufu Recipe

Just before I left for Seattle at the end of March to attend the International Association of Culinary Professionals' annual meeting, a visitor from Australia, Jonas Addai-Mensah, kindly agreed to come to my kitchen and help me perfect my microwave fufu-making technique. We used Mama's Choice Plantain Fufu Powder, and it actually made about a third more fufu than the identical amount of the same brand of flour used on the stove top. I'll include some photos as soon as I get them back (my digital camera just broke).

I haven't had time to fine-tune the recipe, but I shadowed him, and copied down his every step. I'll try it out tonight with some groundnut soup.

1. In a large nonmetal bowl, mix 1 cup fufu flour with 2 cups water, stirring with your hand or a spoon to dissolve all the lumps.
2. Cover the bowl with a plate and microwave on high for 3 minutes.
3. Remove the bowl using potholders. Use a potholder to lift the cover away from your face and stir the fufu vigorously with a strong wooden spoon for about 2 minutes, gradually turning the bowl and mixing the fufu on the outside towards the center. Sprinkle 1/3 cup of the reserved water over it as you stir.
4. Recover the fufu and return it to the microwave oven for 3 minutes
5. Remove the bowl and repeat step 3 (stirring and sprinkling).
6. Recover the fufu and return to the microwave oven for another 3 minutes.
7. Remove the bowl of fufu, sprinkle only half the 1/3 cup of water remaining, and sir once again.
8. Recover and return the bowl, but only microwave it for 1 minute.
9. Allow the fufu to sit briefly, then use the remaining water to wet a bowl, spoon, or your hands, and form fufu balls the desired size onto a dampened plate or platter. Enjoy with your favorite soup or stew!


I'd love to hear what your favorite fufu powder is, and whether you prefer making it on the stovetop or microwave, and prefer adding water first and then cooking it or boiling water first and then stirring in the flour. We also did a taste test on a couple of different kinds of plantain fufu powders. I'm partial to plantain over cocoyam. What do you like?

2 comments:

Fran said...

This is Fran, coming back to say that my fufu last night was too soft. I'll retry this recipe with a little less water first, then I'll try cooking it longer if that doesn't work. I'll let you know the results. Also, the brand of fufu flour, and the type (plantain vs. cocoyam, etc.) may make a difference, too.

ivrimcdaniel said...

On the net where can I buy fufu,garri cassava? A place you can trust!!!