Fufu prepared in a bread blender

Using a bread mixer to make fufu is a great idea as it reduces time and effort for people who don’t have the stamina to manually pound fufu.

To make fufu, a popular dish with many names in many African countries, people traditionally have to pound starchy ingredients like green plantains using a large mortar and pestle. But today, thanks to modern kitchen tools like bread mixers, making fufu is much easier and less time-consuming. Using a bread mixer allows you to get the right texture of fufu without all the hard work, making it a more convenient way to prepare this dish.

Using a bread mixer to make fufu simplifies the process. It offers a convenient solution for people who lack the time or stamina for traditional hand-pounding of fufu. Fufu is a popular food in Nigeria, traditionally made by pounding boiled root vegetables such as plantains, cassava, or yams until they become a smooth, sticky paste.

The traditional method of pounding fufu is time-consuming and physically demanding. Using a bread mixer greatly reduces the time and effort required. With the mixer’s consistent and efficient kneading, you can achieve the desired fufu consistency in a fraction of the time.

Nigerian Plantain Fufu Recipe Made in a Bread Blender

Ingredients

5 green plantains

2 tablespoons all-purpose flour

1 teaspoon salt

1/4-1/2 cup water

Instructions

To prepare the Fufu, start by peeling and evenly cutting the plantains and placing them in a large saucepan. Cover them with water and boil them until tender, which usually takes about 20 minutes. Once they are soft, drain the water and transfer the plantains to a blender. Add the salt and flour to the mixer and whisk the ingredients until the mixture reaches the consistency of a soft dough. Remember that Fufu should have a much stiffer texture than mashed potatoes.

Vegetable stew with palm oil from Nigeria

Nigerian Vegetable Stew with Palm Oil to Eat with a Bread Mixer Fufu recipe above

Ingredients

2 tablespoons of palm oil

1 medium onion, finely chopped

3 cloves garlic, chopped

1 red pepper, diced

1 green pepper, diced

2 medium carrots, diced

1 medium eggplant, diced

1 cup diced tomatoes

1 can of red beans, drained and rinsed

2 cups of vegetable broth

2 tablespoons tomato paste

1 tablespoon ground crayfish

1 tablespoon ground cayenne pepper

1 teaspoon ground curry

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley or cilantro for garnish

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Instructions

Heat the red palm oil in a large saucepan over medium heat. Add the chopped onion, minced garlic and sauté until the onion becomes translucent and fragrant. Stir in the diced red and green peppers, carrots and eggplant. Sauté for a few minutes until the vegetables begin to soften. Add the diced tomatoes, kidney beans and vegetable stock to the saucepan.

Stir in the tomato paste, ground crayfish (if using), cayenne pepper, curry powder, dried thyme, salt and pepper. Stir well so that the spices are evenly distributed. Reduce the heat to low, cover the pan and simmer the stew for about 20 to 25 minutes until the vegetables are tender and the flavors have blended. Serve with fufu.

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