Yam Foofoo (5) Collection

Discussion in 'Food and nutrition' started by Peg Shambo, Mar 9, 2004.

  1. Peg Shambo

    Peg Shambo Guest

    Yam Foofoo Yam Foo-Foo Foo-Foo (Or FU-FU) Fufu (West Africa)
    Yam Fufu Balls

    Yam Foofoo

    Yield: 0 Servings

    900 g yams
    1/4 Tbsp black pepper
    2/4 Tbsp salt 1 Tbsp butter

    Place the yams in cold, unsalted water, bring to a full
    boil, and cook 25 minutes, or until soft. Remove the yams,
    cook, and peel. Mash with the other ingredients. Place in a
    food processor, and run briefly to remove lumps. DO NOT
    PUREE! (If a processor is not available, go directly to step
    3). Remove foofoo to a bowl, and beat with a wooden spoon or
    wire whisk until smooth. The foofoo should have a sticky,
    slightly resilient consistency. Shape the foofoo into
    balls with your hands, and serve warm.

    Difficulty : moderate. Precision : measure ingredients.
    Contributor: Carol Miller-Tutzauer
    [email protected] Found at http://recipes.chef2chef.net/recipe-
    archive/03/016840.shtml

    Yam Foo-Foo

    2 lb hard yams 1 lb cassava

    Wash, peel and boil the vegetables until tender. When
    cooked, leave in boiling water. Remove the central fibrous
    "string" from the cassava, and pound the cassava and yams
    separately. Combine the mashed cassava and yams, and pound
    to a fine texture until completely mixed -- smooth and firm
    but not too stiff.

    Tip: use some of the same warm water as a dip to wet the
    mortar stick while pounding the foo-foo, to bring it to the
    right consistency Dip a spoon or ice cream scoop in some
    clean warm water and remove the foo-foo in 'balls' from the
    mortar. Cover and keep warm, serving in soup or with 7
    Pepperpot. Note: A food processor can be used instead of a
    mortar, since the objective is to get the smooth, creamy but
    firm consistency that foo-foo requires.

    Found at: http://guyana.gwebworks.com/recipes/recipes-
    y.shtml

    Foo-Foo (Or FU-FU)

    Cassava or Yam Yield: 8 portions

    Foo-Foo is pounded cassava or yam. It can be made from any
    mashed starchy vegetable and used as an accompaniment for a
    meat or fish entree.

    3 Lbs. potatoes, sweet, white, yams, casava salt water

    Cook 3 Lbs. potatoes in boiling salted water. Use either
    sweet potatoes, white potatoes, or yams, or a combination of
    any of them. Remove the skins and mash. Season to taste.
    Butter may be added but do not add liquid.

    A quick Foo-Foo can be made with instant mashed potatoes.
    Cut down on the amount of liquid required in the directions
    to give a heavy consistency.

    Found at http://www.sas.upenn.edu/African_Studies/Cookbook/-
    Fish.html#FRESH%20FISH%20IN%20 COCONUT%20CREAM%20WITH%20FOO%20FOO%20(FU-
    FU)

    Fufu (West Africa) Yam Paste Balls makes about ten 1 1/2-
    inch balls

    1 1/2 pounds yam 2 cups water 2 teaspoons salt

    With a sharp knife, slice the yam crosswise into 1/2- inch-
    thick rounds and then peel each slice, cutting 1/8 to 1/4
    inch deep into the flesh to remove all the skin. As you peel
    the yam, drop the slices into a bowl of cold water to
    prevent discoloration. Combine the yam, water and salt in a
    heavy 2- to 3-quart saucepan and bring to a boil over high
    heat. Reduce the heat to low, cover the pan tightly, and
    cook for 30 to 45 minutes, or until the yam is tender enough
    to be mashed with a fork. Drain the yam slices in a large
    sieve or colander. Then puree them through a food mill set
    over a large, heavy earthenware or metal bowl. Using an up-and-
    down motion, pound the yam vigorously with a large pestle or
    the smooth side of a wooden kitchen mallet. After four or
    five strokes, dip the pestle or mallet into cold water to
    keep the yam moist as you pound and to prevent it from
    sticking to the pestle. Repeat for about 10 minutes, or
    until the yam forms a compact but slightly sticky paste. To
    shape the fufu into balls, fill a mixing bowl with cold
    water and set it beside a large, flat plate. Sprinkle a
    little water on the plate and moisten your hands lightly.
    Lift up about 1/4 cup of yam paste and roll it between your
    palms and across the plate until it is a smooth, firm ball
    and its surface appears shiny and somewhat translucent.
    (Moisten your hands and the plate again from time to time if
    necessary.)

    Arrange the yam fufu balls attractively on a platter and
    serve at once, or cover them tightly with foil or plastic
    wrap and set them aside at room temperature for up to 2
    hours before serving. In West Africa fufu is also made from
    cassava, cocoyam or plantain and is a standard accompaniment
    to spicy soups, stews and sauces such as chicken-groundnut
    stew or mokoto.

    Found at http://www.recipecottage.com/african/fufu01.html

    Yam Fufu Balls

    You will need: 2lb of yams
    4/4 teaspoon of black pepper 1 teaspoon of butter

    Place the yams in cold, unsalted water. Boil the water with
    the yams, and cook for approximately 25 minutes, or until
    the yams are soft. Remove the yams, cool, and peel, then
    mash with the other ingredients. Place in a food processor
    to remove any lumps. DO NOT PUREE. Put the fufu mixture in a
    bowl and beat with a wooden spoon or wire whisk until
    completely smooth. The fufu should have a sticky, slightly
    resilient consistency. All that remains is to shape the fufu
    into balls and serve warm.

    Found at http://www.oxfam.org.uk/coolplanet/ontheline/explo-
    re/journey/ghana/recipe1.htm

    Peg Shambo Davenport, Iowa [email protected]

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