Republic of Congo: Fufu

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Our second Congolese dish is a simple side dish that is a perfect match for the Moambe chicken.  It is a dish called Fufu and is a simple puree of boiled white yams, sweet potatoes, plantains, or cassava.  Traditionally, the yams are pounded into a thick paste and formed into small balls about the size of a golf ball.  This can then be used to scoop up stew or sauce.

Congo: Easy Fufu

For our recipe, we used white sweet potatoes because they were readily available.  Simply peel the sweet potatoes and dice them into roughly 1 in (2.5cm) cubes.  Put them into a saucepan and cover by 1 in (2.5cm) of cold water.  Heat on high to boiling and reduce heat to low.  Simmer for 20 minutes, until the sweet potatoes are tender.  Then, just puree in a food processor for 4 minutes with 3 tablespoons of butter (43g), scraping the sides a couple times until the sweet potatoes are smooth.

Tasting and lessons learned

Fufu is a simple and flavorful alternative to mashed potatoes.  Our version isn’t thick enough to eat with your hands, but one with plantains or cassava would be thicker and could be eaten that way.  This recipe is simple and easy!

Tried this recipe?  Let us know what you think about it and comment below!

Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, former homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

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