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Semolina and Ground Rice FuFu

Semolina and Ground Rice FuFu is a traditional West African recipe for a carbohydrate staple that's a very thick porridge made from semolina and ground rice. Typically this is made in countries such as Senegal where traditional fufu is not typically available. The full recipe is presented here and I hope you enjoy this classic West African version of: Semolina and Ground Rice FuFu.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : West-africa Recipes

FuFu, also known as Foo-foo, Foufou, Foutou, fu fu) is a Western and Central African staple that corresponds to European Mashed Potatoes. Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use you hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating. In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth. The recipe given here is one I've seen my wife make and begins with Cassava flour (I also give a recipe for Traditional FuFu and Traditional FuFu in this recipe section).

Ingredients:

500g ground semolina
500g ground rice
1.5l water

Method:

Add 1.5l water to a large stock pot and bring to the boil. Slowly add the semolina to the boiling water, stirring constantly with a whisk to avoid lumps. Then using a strong wooden spoon stir constantly for a few minutes until the mixture begins to thicken. The consistency should be about that of mashed potatoes (if thinner than this add more semolina).

At this point add the ground rice. Stir in, then cook for ten minutes, stirring constantly. You should have a thick mixture by this point which you should shape into a large ball and serve immediately as an accompaniment to stews and sauces.