Yam Foofoo Yam Foo-Foo Foo-Foo (Or FU-FU) Fufu (West Africa)
Yam Fufu Balls
Yam Foofoo
Yield: 0 Servings
900 g yams
1/4 Tbsp black pepper
2/4 Tbsp salt 1 Tbsp butter
Place the yams in cold, unsalted water, bring to a full
boil, and cook 25 minutes, or until soft. Remove the yams,
cook, and peel. Mash with the other ingredients. Place in a
food processor, and run briefly to remove lumps. DO NOT
PUREE! (If a processor is not available, go directly to step
3). Remove foofoo to a bowl, and beat with a wooden spoon or
wire whisk until smooth. The foofoo should have a sticky,
slightly resilient consistency. Shape the foofoo into
balls with your hands, and serve warm.
Difficulty : moderate. Precision : measure ingredients.
Contributor: Carol Miller-Tutzauer
[email hidden] Found at recipes.chef2chef.netrecipeOpen ↗
archive/03/016840.shtml
Yam Foo-Foo
2 lb hard yams 1 lb cassava
Wash, peel and boil the vegetables until tender. When
cooked, leave in boiling water. Remove the central fibrous
"string" from the cassava, and pound the cassava and yams
separately. Combine the mashed cassava and yams, and pound
to a fine texture until completely mixed -- smooth and firm
but not too stiff.
Tip: use some of the same warm water as a dip to wet the
mortar stick while pounding the foo-foo, to bring it to the
right consistency Dip a spoon or ice cream scoop in some
clean warm water and remove the foo-foo in 'balls' from the
mortar. Cover and keep warm, serving in soup or with 7
Pepperpot. Note: A food processor can be used instead of a
mortar, since the objective is to get the smooth, creamy but
firm consistency that foo-foo requires.
Found at: guyana.gwebworks.comrecipesOpen ↗
y.shtml
Foo-Foo (Or FU-FU)
Cassava or Yam Yield: 8 portions
Foo-Foo is pounded cassava or yam. It can be made from any
mashed starchy vegetable and used as an accompaniment for a
meat or fish entree.
3 Lbs. potatoes, sweet, white, yams, casava salt water
Cook 3 Lbs. potatoes in boiling salted water. Use either
sweet potatoes, white potatoes, or yams, or a combination of
any of them. Remove the skins and mash. Season to taste.
Butter may be added but do not add liquid.
A quick Foo-Foo can be made with instant mashed potatoes.
Cut down on the amount of liquid required in the directions
to give a heavy consistency.
Found at sas.upenn.edusas.upenn.eduOpen ↗
Fish.html#FRESH%20FISH%20IN%20 COCONUT%20CREAM%20WITH%20FOO%20FOO%20(FU-
FU)
Fufu (West Africa) Yam Paste Balls makes about ten 1 1/2-
inch balls
1 1/2 pounds yam 2 cups water 2 teaspoons salt
With a sharp knife, slice the yam crosswise into 1/2- inch-
thick rounds and then peel each slice, cutting 1/8 to 1/4
inch deep into the flesh to remove all the skin. As you peel
the yam, drop the slices into a bowl of cold water to
prevent discoloration. Combine the yam, water and salt in a
heavy 2- to 3-quart saucepan and bring to a boil over high
heat. Reduce the heat to low, cover the pan tightly, and
cook for 30 to 45 minutes, or until the yam is tender enough
to be mashed with a fork. Drain the yam slices in a large
sieve or colander. Then puree them through a food mill set
over a large, heavy earthenware or metal bowl. Using an up-and-
down motion, pound the yam vigorously with a large pestle or
the smooth side of a wooden kitchen mallet. After four or
five strokes, dip the pestle or mallet into cold water to
keep the yam moist as you pound and to prevent it from
sticking to the pestle. Repeat for about 10 minutes, or
until the yam forms a compact but slightly sticky paste. To
shape the fufu into balls, fill a mixing bowl with cold
water and set it beside a large, flat plate. Sprinkle a
little water on the plate and moisten your hands lightly.
Lift up about 1/4 cup of yam paste and roll it between your
palms and across the plate until it is a smooth, firm ball
and its surface appears shiny and somewhat translucent.
(Moisten your hands and the plate again from time to time if
necessary.)
Arrange the yam fufu balls attractively on a platter and
serve at once, or cover them tightly with foil or plastic
wrap and set them aside at room temperature for up to 2
hours before serving. In West Africa fufu is also made from
cassava, cocoyam or plantain and is a standard accompaniment
to spicy soups, stews and sauces such as chicken-groundnut
stew or mokoto.
Found at recipecottage.comfufu01.htmlOpen ↗
Yam Fufu Balls
You will need: 2lb of yams
4/4 teaspoon of black pepper 1 teaspoon of butter
Place the yams in cold, unsalted water. Boil the water with
the yams, and cook for approximately 25 minutes, or until
the yams are soft. Remove the yams, cool, and peel, then
mash with the other ingredients. Place in a food processor
to remove any lumps. DO NOT PUREE. Put the fufu mixture in a
bowl and beat with a wooden spoon or wire whisk until
completely smooth. The fufu should have a sticky, slightly
resilient consistency. All that remains is to shape the fufu
into balls and serve warm.
Found at oxfam.org.ukexploOpen ↗
re/journey/ghana/recipe1.htm
Peg Shambo Davenport, Iowa [email hidden]
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