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Only two ingredients are used in the national dish of Ghana. It is called Fufu and is a starchy dough made with mashed unripe plantains and boiled Cassava. Similar to a dumpling, it is quite bland but when added to stews, it takes on its spicy flavors. Made in the traditional way, it is extremely time-consuming and strenuous to make as the two ingredients require continuous pounding and vigorous stirring, often requiring two people. With the invention of the Fufu machine, preparation has become a lot less laborious!
Ingredients
4 servings
300 g (10 1/2 oz) un-ripened plantain
460 g (16 oz) cassava
350-450 ml (1 1/2 cup to 2 cups - 1 tbsp) water for blending
50 ml (3 tbsp + 1 tsp) water for steaming
Preparation
First, peel the plantain and cut it into cubes. Peel and scrape the cassava, de-string it and also cut into cubes.
Next, place the cassava and plantain into the blender. Add water: for now, use 350 ml if you want fufu to be firmer, or 450 ml if you prefer it softer.
Turn the blender on and process the ingredients into a smooth paste.
Next, heat the paste in a saucepan over medium heat. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.
Now, add the remaining 50 ml of water to the mixture. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.
After that, increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.
Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.
Shape fufu into a ball and serve with soup or stew of your choice.