Stovetop Fufu Recipes

HOW TO MAKE CAULIFLOWER FUFU ON THE STOVETOP

Steps:

• Pour Pureed cauliflower into a pot
• Cook for about 2-3 mins to cook and reduce the water content.
• Add the Psyllium husks powder, stir well to mix in. Then continue to stir until it comes together. It takes about 3-4 minutes to come together
• Turn off heat, divide into 3 portions, transfer onto seran wrap and wrap.
• Allow to cool. ( as it cools it firms up some more)
• Eat one portion and save the other portions in the refrigerator for up to a week or in the freezer for 2 weeks or more.

FUFU

Steps:

• Cut the ends off the plantains and discard. Slice each plantain into 2-inch chunks and score the skins with a knife along one edge. (Do not remove the peel.) Combine the plantains with the chicken stock in a large pot. Bring to a boil, then lower heat, cover and simmer until tender.
• Cut the pork into approximately 1-inch cubes. Season with salt, and place in a large sauce pan. Add enough water to just barely cover the pork. Bring to a boil and simmer, uncovered, until all of the water has boiled away and the pork begins to fry in the rendered fat. Continue to cook just until brown but not crispy. (The meat should be tender and stringy.)
• Remove the fully cooked plantains from the broth, reserving the broth. Peel the plantains. Mash the plantains with a little of the broth, just enough to make a soft paste, like mashed potatoes.
• Mash together the plantains, garlic and lemon juice. Mix in the pork and half of the bacon. Season with salt and pepper. Garnish the top with the remaining bacon and green onions and serve hot.