From scratch, the vegetables are boiled, drained and then pounded down, with water slowly added in to create a sticky, paste like consistency. It’s then formed into balls or “dumplings”. You then pull off little bits and dunk into stew.
At Honest Star Tropical Food an African grocery in Atlanta, I spotted instant fufu from Tropiway for $3.99. The instructions sounded simple enough but as happens on occasion, a mixture of forgetfulness and fear set in and the box lay dormant for a full year. But after trying out the restaurant Restaurant Abidjan recently I was inspired to give it a go.
This Tropiway ($3.99) version uses a mix of plantain and dehydrated mashed potatoes. Following the instructions, I added the fufu to warm water and mixed. It was very pasty and easily formed into little balls as pictured on the box. The color was an off-white. It tastes…..exactly like mashed potatoes with plantain mixed in. This was a big contrast from the sticky, mochi like texture of what I tried at Abidjan. It went well with stew but did more or less dissolve when added to the bowl. (From pictures, non-instant fufu seems to hold it shape even when immersed in a liquid).
Overall, I enjoyed the flavor quite a bit. It’s nice to have a carb option that isn’t a typical western staple like bread or rice. It’s naturally gluten free as well. Have you tried fufu? Did you have a similar experience? Was it instant or homemade?