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Potato Fufu

Potato Fufu Recipe 🥔✨

Czarryy
This easy homemade potato fufu recipe is a great alternative to the boxed version! With just a few simple ingredients, you can enjoy a smooth, velvety fufu that pairs perfectly with your favorite soups and stews. Ready in no time and full of natural goodness, this is a recipe the whole family will love. 🍲💛
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Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine African, Fusion
Servings 4

Equipment

  • Knife
  • Blender or food processor
  • Stirring Spoon
  • Asanka (optional for molding)

Ingredients
  

  • 1 kg of potatoes suitable for mashing
  • 2 heaping tablespoons potato starch
  • Water for boiling and mixing

Instructions
 

  • Prepare the Potatoes:
    Peel and chop the potatoes into small pieces. The smaller the pieces, the faster they will cook. Rinse them under cold water.
  • Boil the Potatoes:
    Place the chopped potatoes in a pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are very soft, about 10-15 minutes. Be sure to boil them thoroughly to avoid lumps in your fufu.
  • Blend the Potatoes:
    Drain the cooked potatoes and transfer them to a blender or food processor. Blend while still hot until you get a silky-smooth texture. It may appear runny at first, but don’t worry—this will firm up later.
  • Prepare the Starch Mixture:
    In a small bowl, mix the potato starch with a bit of cold water to form a slurry. Stir until smooth and free of lumps.
  • Combine and Cook:
    Pour the blended potato mixture into a pan on the stove. Add the potato starch slurry and stir everything together over medium heat. Keep stirring as the mixture thickens. Press it against the sides of the pan to ensure a smooth, consistent texture.
  • Adjust the Texture:
    Continue stirring until the fufu forms a cohesive ball. If you prefer a firmer texture, add more starch slurry gradually. If it’s too soft, add more starch; if it’s too stiff, reduce the starch next time.
  • Mold and Serve:
    Once the fufu reaches your desired consistency, transfer it to a lightly wet asanka or serving bowl. Mold it using a spoon or your hands, similar to how you would with a mortar and pestle.

Notes

  • For best results, blend the potatoes while they are still hot to avoid lumps. 🥣
  • You can adjust the firmness of your fufu based on personal preference by adding more or less starch. 😊
Keyword homemade potato fufu, Potato fufu