Plantain Fufu

 

It's pretty obvious how much I love plantain at this point (see my whole cookbook dedicated to plantain!)

So the fact that plantain fufu is a thing just warms my heart. A couple of years ago I hosted an online cooking workshop and taught the group how to make plantain fufu with efo riro. Everyone agreed that it was a delicious pairing. 

This West African dish (often classed as a 'swallow') is made from green plantains and is considered a lighter alternative to traditional cassava fufu. The high starch content of the unripe plantain means that the fufu has a mild flavour, with a subtle hint of sweetness that pairs well with savoury stews. The starchiness also helps the fufu to thicken effectively, whereas ripe plantain will leave you with a mushy, paste-like consistency. 

The beauty of plantain fufu is that it takes hardly any time at all to make. The two step process includes the blending of the plantain and water, then the stirring of the mixture over low-medium heat. Within 5-6 minutes, your plantain fufu is ready to be served. 

Ingredients

(Serves 4)

- 2 green/unripe plantains

- 2 cups warm water

Method

1. Peel and chop the plantain into small bite-size pieces. Place in a blender with the water and blend until smooth.

2. Transfer the mixture to a saucepan over low-medium heat and stir continuously until the fufu thickens and turns into a sticky, stretchy dough. It is important to stir continuously in order to prevent lumps from forming. The fufu will take on a translucent hue.

3. Shape into mounds and serve alongside a soup or stew of your choice such as efo riro or egusi.