Eté Fufu (Pounded Yam Fufu) is a traditional Togolese (from Togo) recipe for a classic accompaniment of pounded yam flour cooked until smooth. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Pounded Yam Fufu (Eté Fufu).
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This is the Togolese equivalent to what is known in Nigeria as 'Pounded Yam'. Traditional pounded yam is made by boiling yams in a pot, and once cooked, it is placed in a mortar and pounded or beaten into a smooth textured dough with a 60cm-tall pestle.
These days Eté Fufu can be made from dried yam powder which is available is African markets and some Asian stores.
Ingredients:
600g pounded yam flour
1l boiling water
Method:
Add the 900ml water to a pot, bring to the boil and sprinkle the yam powder on top. Stir the powder in to make a dough. Keep stirring to incorporate the yam flour and cook, uncovered, until you attain a dough of the desired texture (this should be like a thin bread dough). Once you have reached this stage, sprinkle some 100ml of water on the dough, cover the pot, reduce the heat as much as possible and allow to simmer for a few minutes.
Knead the dough with a stout wooden spatula until you reach the desired smoothness and serve with a traditional stew such as Spinach Sauce with Beef.
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