Cookbook:Nigerian Eggplant Fufu
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| Nigerian Eggplant Fufu | |
|---|---|
| Category | Swallow recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked.
Ingredients[edit | edit source]
- Psyllium husk
Equipment[edit | edit source]
Procedure[edit | edit source]
- Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.
- Absorb excess water from the eggplant with paper towels, then blend with the food processor
- Pour the eggplant purée in a pot and stir over a medium heat for 2 minutes
- Add 2 tablespoons of psyllium husk and stir for additional 3 minutes
- Shape into desired portions.
Notes, tips, and variations[edit | edit source]
- Choose small or medium sized eggplant for your fufu as they contain fewer seeds and are sweeter. It is best to also go for eggplant with indentation since they are also sweeter and have fewer seeds.