Fufu prepared in a bread mixer
Fufu prepared in a bread blender |
Using a bread mixer to make fufu is a great idea because it reduces the 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 convenience to those who are short on time or lack the stamina for the traditional manual pounding of fufu. Fufu is a popular food in Nigeria, traditionally made by pounding boiled root vegetables like 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 significantly reduces the time and effort required. With the mixer’s consistent and efficient kneading, you can achieve your 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 make the Fufu, start by peeling and evenly chopping the plantains and placing them in a large pot. Cover them with water and boil them until they are tender, which usually takes about 20 minutes. Once they are tender, drain the water and transfer the plantains to a blender. Add the salt and flour to the blender and whisk the ingredients until the mixture reaches the consistency of a soft dough. Keep in mind that the Fufu should have a much stiffer texture than mashed potatoes.
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Nigerian Palm Oil Vegetable Stew |
Nigerian vegetable stew with palm oil to eat with a bread blender Fufu recipe above
Ingredients
2 tablespoons of palm oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 red pepper, diced
1 green pepper, diced
2 medium carrots, diced
1 medium eggplant, diced
1 cup diced tomatoes
1 can red beans, drained and rinsed
2 cups of vegetable broth
2 tablespoons of tomato paste
1 tablespoon ground crayfish
1 tablespoon ground cayenne pepper
1 teaspoon ground curry powder
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Donate to the African Gourmet Food charity
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 tomato paste, ground crawfish (if using), cayenne pepper, curry powder, dried thyme, salt and pepper. Mix well so that the spices are evenly distributed. Reduce the heat to low, cover the pot, and let the stew simmer for about 20 to 25 minutes until the vegetables are tender and the flavors have blended. Serve with fufu.
The African gastronomy charity, Who is Chic African Culture and The African Gourmet?
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