FUFU (SWALLOWS)
Making swallows can be a labor of love. Throughout West Africa, swallows, which are a satisfying accompaniment to vegetable soups and stewed meats, are traditionally prepared by pounding cooked starchy roots or tubers in a large mortar with a heavy pestle. As the vegetables break down, hot water is added and the mixture becomes stretchy and soft, with a texture like yeast dough. All swallows are not fufu, but fufu is the term commonly used in the diaspora to describe the method in this recipe: continuous cooking, stirring and kneading turns finely milled starch into a smooth, elastic mass. The result, like that of the classic method, is notably neutral in taste and always served warm.
Provided by Yewande Komolafe
Categories dinner, lunch, one pot, side dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 2
Steps:
- Pour 3 cups of water into a medium pot and make a slurry by stirring in the flour all at once with a wooden spoon. Set the pot over medium-low heat. Cook the batter, stirring continuously as it thickens and begins to form a dough, 4 to 5 minutes.
- Reduce the heat to low and fold the batter over itself, smoothing out any lumps as you fold. You should have a thick and chalky-looking dough at this point. Continue to cook while folding until the dough begins to stiffen and pull away from the sides of the pot, and a thin film forms on the bottom, 3 to 4 minutes.
- Spread the dough across the bottom of the pot, then use the wooden spoon to poke a few deep indents on the surface. Pour 1/4 cup of water around the edges and over the top of the dough.
- Cover and cook without stirring until the dough is heated through, translucent and all the starchy granules have absorbed the water, 6 to 8 minutes.
- Remove the lid and mix until a smooth, slightly glossy and sticky dough forms. If the dough is too firm, you can add up to 1/4 cup additional water. It should be soft and somewhat pliable, but not runny. Remove from heat, cover and let sit to set and cool slightly, at least 5 minutes and up to 15 minutes.
- Form the mixture into spheres to serve: Fill a bowl with water and dip a large serving spoon to wet it, then scoop the dough. Press the scooped dough in the spoon against the side of the pot to shape the dough into a round, then transfer to a shallow bowl. Repeat with the remaining dough to form 2 to 3 more spheres, dipping the spoon into the water before each scoop. Fufu and swallows are typically served with a vegetable soup, such as efo riro, egusi soup or okra soup, and topped with any stewed meats.
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David Sosa
[email protected]This fufu was a bit too soft for my taste, but it was still very good.
Ivan Uriarte
[email protected]I'm so glad I found this recipe. It's the best fufu recipe I've ever tried.
Mansun Tamu
[email protected]This fufu recipe is a keeper! It's so easy to make, and it tastes delicious.
Ankit Mandal
[email protected]I've made this recipe several times now, and it's always perfect. It's a great way to enjoy fufu.
Acquah Andy
[email protected]This was my first time making fufu, and it turned out great! I was so happy with the results.
Jen Barroga
[email protected]I love this recipe! It's always a hit with my family and friends.
Nicki Whalen
[email protected]This fufu was amazing! It was so soft and fluffy, and it paired perfectly with the okra soup I made.
Limelight Ben Mzalendo
[email protected]I'm a beginner cook, and I was a bit intimidated to try making fufu. But this recipe made it so easy! The step-by-step instructions were clear and concise, and I was able to make perfect fufu on my first try.
Hera Alom
[email protected]I've been making fufu for years, and this recipe is by far the best I've tried. It's so easy to follow, and the results are always perfect.
Shahzaib Sattar
[email protected]This fufu recipe was an absolute delight! The texture was smooth and pillowy, and the flavor was perfectly balanced. I served it with a spicy egusi soup, and it was the perfect comfort food.