What You Need to Know
Fufu is made by boiling starchy material, breaking down starch granules, and then pounding it into a dough using a mortar and pestle or specialized fufu pounder. The pounding process involves amylose retrogradation, giving fufu its characteristic texture and shelf life.
Steps
- 1.
Fufu and Light Soup (Ghana): Provides neutral base for complex spice profiles
- 2.
Fufu and Egusi Soup (Nigeria): Textural contrast to melon seed thickener
- 3.
Fufu and Nkatenkwan (Côte d'Ivoire): Absorbs peanut stew viscosity
The Science
Primary Reaction
Starch gelatinization and amylose retrogradation