Traditional Fufu


  • 2 to 4 pounds (4 to 8 large) white or yellow yams (not sweet potatoes)


  1. Scrub the yams. Place them in a large pot and cover them with water.
  2. Bring the water to a boil and cook for 20 to 30 minutes, until the yams are soft. (The skins will be easy to cut through with a fork or knife.)
  3. Drain yams into a colander, and run cold water over them to cool them.
  4. Remove peels from yams and return them to the pot.
  5. Using a potato masher or wooden spoon, mash and beat the yams for 10 to 15 minutes until completely smooth. (A helper can hold the pot steady while the yams are being beaten.)
  6. Shape the fufu into balls and serve with stew, sauce, or gravy.
Serves 8 to 10.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();