Cookbook:Cocoyam Fufu
Jump to navigation
Jump to search
| Cocoyam Fufu | |
|---|---|
| Category | Swallow recipes |
| Servings | 2 |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Cocoyam fufu is a swallow made from cocoyams (also known as taro root, dasheen, yautia, eddo, and kalo).
Ingredients[edit | edit source]
Equipment[edit | edit source]
- Mortar and pestle
- Pot
- Bowl
- Knife
Procedure[edit | edit source]
- Cut the cocoyam into medium-sized chunks, and cook in a pot of water until tender. Drain the cocoyam.
- Combine the cassava flour with ½ cup water to make a mouldable ball.
- Add the cassava mixture to the cooked cocoyam in a mortar. Pound together until smooth.
Notes, tips, and variations[edit | edit source]
- Always use cocoyam heads to make a smooth swallow. The cassava flour serves to bind the cocoyam and make it mouldable.