Gari Corn Fufu
Ingredients
Directions
Place salt and pepper in a heavy or non-stick saucepan and add gari and cornmeal, then stir until smooth.
Add 500 ml water or stock, salt and pepper, and cook over medium heat, stirring with a wooden spoon, for about 10 to 15 minutes; gradually the fufu will thicken and when very stiff it will form a thick mass, then remove from heat.
Using wet hands, mold the mash into flat, round or oval shapes.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Gari
- Forms the starchy base that thickens into a firm, stretchy mass as it cooks.
- Cornmeal
- Adds body and structure, helping the mixture set into a stiff, cohesive dough.
- Water or stock
- Hydrates the starches so they swell and gelatinize into a smooth, thick mash.
The step that matters
Stirring while the fufu thickens. As the starch gelatinizes, the mixture can scorch on the base of the pan or form lumps if stirring stops. Constant stirring over medium heat keeps it smooth and evenly cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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