Nigerian Cauliflower Fufu
Serves 2Ingredients
Directions
Prepare the cauliflower
Cut cauliflower into small pieces, and blend with a blender to give a purée.
Strain the cauliflower mixture through a cloth, retaining the solids.
Squeeze the sieve cloth to drain more water until relatively dry and a dough is formed.
Make the fufu
Transfer the dough to a saucepan over medium heat, and stir in the psyllium husk.
Stir and mold to form a paste, and shape into portions.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
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
- Cauliflower
- Forms the bulk of the dough, providing the body of the fufu once its water is drained.
- Psyllium husk
- Binds the dough and gives it a stretchy, cohesive texture when heated.
The step that matters
Squeezing the cauliflower dry. Excess water makes the dough too wet to hold together and form a paste. Draining it well until relatively dry lets the psyllium bind it into a shapeable dough.
“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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