Fufu is a magnificent and simple dish that is said to originate in Ghana when the Portuguese brought cassava in the 16th century. It is traditionally made using a mix of cassava and plantain flour and water and can be flourished as desired based on cultural practice and ingredients available.
People have made different variations, call it different things but enjoy it all the same. For instance, in Puerto Rico and Dominican Republic it’s called mofongo and is usually had with some sort of meat (or meat substitute) and veggies. The variation I’m making is a sweeter kind that I paired with a vegetable soup made with carrots, kale, broccoli and cucumber.
For a good 5-7 servings (cause bulk cooking is my thing)
- 4 cups of fufu flour
- 2 cups of water
- 2 cups of coconut milk
- 1/3 cup of peanut butter (or any nut/seed butter you’d like)
- toppings as desired (I used sunflower and pumpkin seeds, cinnamon, and some more peanut butter)
- Boil the 2 cups of water and 2 cups of coconut milk in separate pans
- Once boiled add the fufu flour to the water and mix
- Add the coconut milk and stir for 4 minutes on low heat
- Add the peanut butter until mixed in beautifully
- Let cool, top with what you’d like and enjoy!
Hope you enjoy!