It's been a while since I last published a recipe, as I spent the last few weeks before the end of the year writing about some important spices in Cameroonian cuisine. I really enjoyed this and was delighted by all the feedback I've received from you so far.
It's finally time to publish a new recipe again. To be honest, this time it was really difficult for me to choose a dish or recipe to write about first. Then it suddenly occurred to me that I received many questions about fufu after posting the following video on my Instagram this week. That's how I decided on fufu.
Fufu is a trendy food?
I hardly need to introduce fufu anymore, given all the posts and videos circulating on social media. Since last year, fufu has become the ultimate trendy side dish. Everywhere you look: Instagram, TikTok, YouTube… you'll find posts about fufu. I can understand this trend, because once you've tried fufu, you'll want to enjoy it again and again. The great thing about fufu is that you can make it from various ingredients. Plantains, tubers like cassava or yams, or even flour made from corn, cassava, or semolina. You can even mix different ingredients or flours together. There are so many possibilities!.
Until now, I've made my fufu, also known as couscous, either with cornmeal or semolina. Sometimes the flavor of the former was too intense for me, and the latter too bland. Then I had the idea to try a mixture of the two. I mixed equal parts cornmeal and semolina. The flavor was perfect, and since then I've been making my couscous, or fufu, with cornmeal this way. The preparation method, however, remains the same.
Couscous de Mais
Ingredients
- 500 g cornflour (or durum wheat semolina)
- 50 g cassava flour (or 1 tbsp potato flour)
- approx. 500 ml water
Instructions
Preparation without cassava flour
- Bring the water to a boil
- Turn the stove down to medium heat
- Slowly add the cornmeal to the water, stirring evenly with a whisk to prevent lumps from forming, until a smooth batter is created
- Continue stirring with a wooden cooking spoon.
- Dissolve the potato flour in about 20 ml of water and add it to the porridge
- Stir for another 3 minutes until the desired consistency is reached
- Remove from the pot using a ladle and form a fist-sized ball in a cereal bowl
Preparation with cassava flour
- Thoroughly mix the corn and cassava flour together
- Bring the water to a boil
- Turn the stove down to medium heat
- Slowly add the flour mixture to the water, stirring evenly with a paddle to prevent lumps from forming, until a smooth dough/porridge is created
- Continue stirring with a wooden spoon until the desired consistency is reached
- Add approximately 100ml of water, cover, and simmer for approximately 3-5 minutes
- Then mix well until the desired consistency is reached
- Remove from the pot using a ladle and form a fist-sized ball in a cereal bowl
Notes
The right sauce is crucial when enjoying fufu. I often serve fufu (all varieties) with leafy greens like njapche or sautéed spinach , or sometimes ndolé, but none compare to okra sauce .
This combination is simply amazing! If you haven't experienced it yet, I highly recommend it.
