Fufu (food)
In West and Central African cuisine, Fufu or Foufou is a firm and starchy porridge made from cassava or yams and plantains . In Ghana and Nigeria in particular, it is the main ingredient or accompaniment to many dishes.
preparation
For traditional preparation, cassava and green plantains are cut into pieces in a two-to-one ratio, cooked for about a quarter of an hour and mashed in a large mortar or pureed with a mixer until a viscous mass is formed. Then the fufu is formed into portion-sized dumplings and served with a spicy soup or sauce . Fufu is eaten by forming bite-sized balls with the fingers of the right hand, dipping them into the soup and bringing them to the mouth. Since the balls are often very sticky, they are difficult to chew and are usually swallowed whole.
Instead of cassava, yams , taro or other very starchy plants can be used, the roots and amounts used vary depending on the region. In the Congo , a maize porridge of the same name is one of the staple foods, which is also known under different regionally different names in many countries in eastern and southern Africa and is the most widely consumed dish in East Africa - called Ugali there .
In areas where the original ingredients are not available, a fufu substitute can be made from cornstarch (or wheat semolina ) and instant mashed potatoes in a one-to-one ratio, and water. The starch content is then much higher.
Web links
Individual evidence
- ↑ Florian Halstenbach: Fufu for the Obroni. Memories of a trip to Ghana. BoD, Norderstedt 2013, ISBN 978-3-7322-8491-7 , here p. 41 ( limited preview in the Google book search).
- ↑ Christopher Wheatley: Metodos para agregar a valor raices y tuberculos alimenticios. Manual for the desarrollo de productos . CIAT, 1997, ISBN 958-9439-89-6 , p. 17. ( limited preview in Google book search).
- ^ Contributions to the geography of Africa. Edition 1. Steiner, Wiesbaden 1961, DNB 012838799 , p. 188 ( limited preview in the Google book search).
- ↑ Steffen Henssler: Grill the Henssler - The Finale: The very best recipes and backstage stories. Gräfe and Unzer, Munich 2017, ISBN 978-3-8338-6272-4 , p. 103.