At this point it’s pretty clear how much I love plantain (see my whole) Cookbook Dedicated to plantain! )
Therefore, the plantain fufu is heartwarming.A few years ago I Online cooking workshop Taught the group how to make Oobakovfu efo riro.. Everyone agreed that it was a delicious combination.
This West African dish (often referred to as the “swallow”) is made from green plantain and is considered a lighter alternative to traditional cassava fufu. The high starch content of unripe plantain means that the fufu flavor is mild and the subtle sweetness goes well with the savory stew. Starch also helps the fufu to thicken effectively, but ripe plantain leaves you with a thick paste-like consistency.
The beauty of plantain fufu is that it takes almost no time to make. The two-step process involves mixing plantain and water, followed by stirring the mixture over low to medium heat. Within 5-6 minutes, you will be ready to serve plantain hufu.
(For 4 people)
-Two green / immature plantains
-2 cups of hot water
1. Peel the plantain and cut it into bite-sized pieces. Place in a blender with water and blend until smooth.
2. Transfer the mixture to a saucepan over low to medium heat and stir continuously until the dough becomes thick, sticky and stretchy. Continuous agitation is important to prevent the formation of lumps. Huff will be a translucent shade.
3. Shape the mound and serve it with your favorite soup or stew such as Efolillo or Egushi.