Yam fufu is a staple food common in many countries in West Africa. It is often made in the traditional method
of using a mortar and pounding the yam into a elastic texture.
Yam Fufu Recipe
- 2 Large Yam Tuber
- 4 Cups Cold Water
- Use a knife or peeler to peel the yam tuber
- Cut each tuber into 5 or 6 pieces then split each piece in the middle part
- Wash the yam pieces thoroughly and place into pot
- Add four cups of cold water to cover yam pieces
- Bring water to boil over high heat, use fork to gage if yam pieces are soft enough to be mashed or until you notice a cloudy look on yam pieces
- Remove yam pieces from pot and place into a bowl
- Reserve some of the yam water to use for processer/ blender
- Place yam pieces into a bowl to cool down
- Mash yam pieces with a fork or potato masher
- Use a spoon and scoop mashed yam pieces into blender or processor
- Add yam water into a blender or processer
- Use pulse speed to remove any lumps – avoid puree mixture, use low speed setting
- Once mixture has an elastic texture remove from blender and serve.
- Wooden Spoon
- Stove top
- Blender or processer
For more information on Nutrition Facts: "Link to USDA Database entry".