2 Easy ways to make Fufu

Hello everyone, welcome back to my kitchen. So today we are going to be making fufu for those who don't know that fufu is an indigenous Nigerian meal, however, it's not just eaten in Nigeria but It's also eaten in some other parts of West Africa, for those who don't know, I'm going to I'm using cassava for this recipe, and cassava is a root crop, just like your potatoes and sweet potatoes. However, it's more starchy and more elastic, so I'm going to show you two. ways in which we can make this so you can choose whichever way you prefer, so let's get started, I'm using two cassava roots, which are also known as yuca, and I'm also going to be using two green plantains What I'm doing right now is just peeling the cassava roots, and I'm using my potato peeler for it. You can also use a knife for this; it will work just as well. Some people like to ferment their Before they make the fufu, all you have to do is cut your cassava and leave it inside. water for three to five days; in this way, your cassava is going to be fermented, and then you going to cut it into small cubes because I'm I'm going to blend this later, and I want the blending process to be quite easy for my blender. So now I'm going to put this into some room temperature water just to remove the excess. Stay away from the cassava; I'll be peeling my plantains and I'll also be cutting them. into small pieces, you might be wondering why I'm using plantains—it's just because it helps to If you don't want to use it once it's done, reduce the stretchiness of the fufu. It's all fine either way. And good, just follow the same procedure, and you're going to get an excellent result. Now drain. Remove the water from the cassava and place them inside the blender. I have a small jar, so I'm I'm going to divide that into two; I'll put half of the cassava first and half of the plantain. When you want to blend this, you need to add just a little bit of water. If you add too much water, your fufu will turn out too loose, and you don't want that. You're going to need a very powerful blender to process this, and I blended it for about two minutes. to achieve this really nice and smooth consistency, I will now be dividing this into two so that I am I'm going to show you the two ways in which I make this; in the first half, I'm going to be making on the stovetop, and to do that, just pour everything inside the pot, turn on your heat to medium and start stirring the batter now you have to stir very fast because you don't want No lumps should form inside the fufu, and you also don't want to turn up the heat too high. Otherwise, lumps are going to form, so just keep stirring. After a couple of minutes, let's say about four to five minutes—you see the batter changing into fufu, so at this point you need to Stir even faster so that everything comes together nicely and smoothly. Here we go, our fufu. It looks nice and good; it's almost all done now, but I have to add a little bit of water just to Loosen the texture a bit, and I also want the fufu to cook thoroughly—it's time to stir this. One more time, so this is the part I enjoy the most when making fufu—I just like to stir and stir and stir. stir so that everything comes out beautifully; that's why I like to wrap wrapped inside plastic so that the fufu will not end up forming a crust on top and once We're ready to eat it; we just need to remove it from the wraps. The microwave method is a very easy method. all you have to do is just pour your batter into a microwave-safe bowl, then cover it with a microwave-safe lid, and place that inside your microwave first. I like to leave this to cook for About five minutes later, I take it out and give it a good stir. After that, I add a little bit of water. just to loosen the texture, just like I did previously, and I'm going to cook it again for Another five minutes until the texture is nice and smooth, so here we go—after about 12 minutes. My fufu is all done; as you can see, it has exactly the same texture as that of the stovetop. looking very nice and smooth, so just like I did previously, I'm going to be putting this inside my plastic wrap, and I'll be keeping it until we're ready to eat, so today I'm going to be serving my fufu with egusi soup, and if you want to know how I make my egusi soup, I'll leave a link to that in the description box below, you can also serve this with your ewedu or okra soup I'll Also, leave a link to my okra soup anyway, so that's it again for today. Thank you very much for spending your time with me as usual, all the details for this recipe can be found in the Description box until next time, I will talk to you shortly. Enjoy.