Cassava FuFu/ Water Fufu
Cook Time
15 mins
Total Time
15 mins
Homemade Cassava FuFu /Water FuFu - a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.
Course: Side
Cuisine: African
Servings: - 3
Ingredients
- Cassava
- water
- lemon optional
Instructions
-
Soak peeled cassava in water. You may use frozen cassava. Make sure it is fully covered in water. Leave to ferment covered outside for a couple of days. Change water daily.
-
After about 4-5 days remove cassava, it should be soft by now. However, all the cassava does not get soft, don’t sweat it.
-
Cut in small pieces to facilitate blending, if cassava is not too soft.
-
Pulse or blend in batches with a little bit of water in a blender or food processor until puree.
-
You may cook at this point or proceed with the next steps.
-
Using a cheese cloth squeeze out water from the cassava puree, this helps for storage .
-
Wrap in portions and freeze until ready to use – unfroze before using.
-
Place desired amount of fufu in a sauce pan on a medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes depending on the quantity.
-
Then shape them into oval and wrap with thin plastic.
Recipe Notes
you may use a little bit of lime to add acidity to your fufu while blending . If that is your thing. I usually don't.
Fermentation is best in a warm area.
Kanda
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Kanda is a delicious meatball dish prepared with ground beef and pumpkin seeds that is very popular in Central African Republic.
Ingredients
- 1½ lb ground beef
- 3 cups pumpkin seeds
- 2 onions
- 6 cloves garlic , peeled
- 4 tomatoes , peeled, seeded and diced
- 2 chili peppers
- 1 small bunch parsley
- ½ cup cold water (for the meatballs)
- 1½ cup water (for the sauce)
- ½ cup oil
- Salt
- Pepper
Instructions
-
Slightly roasted pumpkin seeds and ground to a powder in a food processor.
-
In a meat grinder (or food processor), grind the meat, pumpkin seed powder, garlic and onion. Add salt and pepper.
-
Stir in ½ cup of cold water into the mixture and knead well for 3 minutes until forming a homogeneous dough. Refrigerate.
-
Slice the other onion. Sauté in oil for 2 minutes over medium heat in a large pot, stirring regularly.
-
Add the tomatoes and chili peppers and sauté again covered, for 5 minutes.
-
Pour 1½ cup of water and increase the heat until the reaching a boil, then turn down to low heat.
-
Form meatballs about the size of a golf ball.
-
Increase heat and place each meatball in the sauce very carefully.
-
Cook over high heat for 10 minutes.
-
Then cook over medium heat for 20 minutes.
-
And finally simmer for 30 minutes.
-
When cooked, increase the temperature if necessary, to reduce the sauce.
-
Serve with plain rice.
Fulani Boullie
Ingredients:
250 ml peanut butter
600 ml boiling water
400 g rice
300 g rice or millet flour
120 ml lemon juice
Cooking Instructions:
Mix the peanut butter with the boiling water until it forms a smooth paste. Add the rice and peanut butter mix into a pan and bring to a boil. Reduce to a simmer and cook, covered, for 25 minutes until the rice is cooked. Stir-in the rice or millet flour until you reach the desired consistency and flavour with lemon juice. You can also add sugar and milk, if desired.
Beef and Mushrooms in Peanut Sauce
Ingredients:
60 ml palm oil or grundnut oil with paprika for colouring
450 g beef or game, sliced
3 tomatoes, sliced
200 ml peanut butter
200 g sliced mushrooms
1 onion, chopped
3 garlic cloves, mashed
Ground ginger to taste
Salt and cayenne pepper to taste
Cooking Instructions:
Add the oil to a pot, heat and then cook the onion and garlic until soft but not coloured. Add the meat and brown on all sides before adding the mushrooms, tomatoes, ginger and 600ml water. Cook on low heat for about an hour then remove some 200ml of the cooking broth and use this to dilute the peanut butter to a smooth paste. Add the peanut butter to the meat mixture and cook for a further 20 minutes until the sauce begins to thicken. Serve with rice or fufu.
Cook Time
15 mins
Total Time
15 mins
Homemade Cassava FuFu /Water FuFu - a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.
Course: Side
Cuisine: African
Servings: - 3
Ingredients
- Cassava
- water
- lemon optional
Instructions
- Soak peeled cassava in water. You may use frozen cassava. Make sure it is fully covered in water. Leave to ferment covered outside for a couple of days. Change water daily.
- After about 4-5 days remove cassava, it should be soft by now. However, all the cassava does not get soft, don’t sweat it.
- Cut in small pieces to facilitate blending, if cassava is not too soft.
- Pulse or blend in batches with a little bit of water in a blender or food processor until puree.
- You may cook at this point or proceed with the next steps.
- Using a cheese cloth squeeze out water from the cassava puree, this helps for storage .
- Wrap in portions and freeze until ready to use – unfroze before using.
- Place desired amount of fufu in a sauce pan on a medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes depending on the quantity.
- Then shape them into oval and wrap with thin plastic.
Recipe Notes
you may use a little bit of lime to add acidity to your fufu while blending . If that is your thing. I usually don't.
Fermentation is best in a warm area.
Kanda
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Kanda is a delicious meatball dish prepared with ground beef and pumpkin seeds that is very popular in Central African Republic.
Ingredients
- 1½ lb ground beef
- 3 cups pumpkin seeds
- 2 onions
- 6 cloves garlic , peeled
- 4 tomatoes , peeled, seeded and diced
- 2 chili peppers
- 1 small bunch parsley
- ½ cup cold water (for the meatballs)
- 1½ cup water (for the sauce)
- ½ cup oil
- Salt
- Pepper
Instructions
- Slightly roasted pumpkin seeds and ground to a powder in a food processor.
- In a meat grinder (or food processor), grind the meat, pumpkin seed powder, garlic and onion. Add salt and pepper.
- Stir in ½ cup of cold water into the mixture and knead well for 3 minutes until forming a homogeneous dough. Refrigerate.
- Slice the other onion. Sauté in oil for 2 minutes over medium heat in a large pot, stirring regularly.
- Add the tomatoes and chili peppers and sauté again covered, for 5 minutes.
- Pour 1½ cup of water and increase the heat until the reaching a boil, then turn down to low heat.
- Form meatballs about the size of a golf ball.
- Increase heat and place each meatball in the sauce very carefully.
- Cook over high heat for 10 minutes.
- Then cook over medium heat for 20 minutes.
- And finally simmer for 30 minutes.
- When cooked, increase the temperature if necessary, to reduce the sauce.
- Serve with plain rice.
Fulani Boullie
Ingredients:
250 ml peanut butter
600 ml boiling water
400 g rice
300 g rice or millet flour
120 ml lemon juice
Cooking Instructions:
Mix the peanut butter with the boiling water until it forms a smooth paste. Add the rice and peanut butter mix into a pan and bring to a boil. Reduce to a simmer and cook, covered, for 25 minutes until the rice is cooked. Stir-in the rice or millet flour until you reach the desired consistency and flavour with lemon juice. You can also add sugar and milk, if desired.
Ingredients:
250 ml peanut butter
600 ml boiling water
400 g rice
300 g rice or millet flour
120 ml lemon juice
Cooking Instructions:
Mix the peanut butter with the boiling water until it forms a smooth paste. Add the rice and peanut butter mix into a pan and bring to a boil. Reduce to a simmer and cook, covered, for 25 minutes until the rice is cooked. Stir-in the rice or millet flour until you reach the desired consistency and flavour with lemon juice. You can also add sugar and milk, if desired.
Beef and Mushrooms in Peanut Sauce
Ingredients:
60 ml palm oil or grundnut oil with paprika for colouring
450 g beef or game, sliced
3 tomatoes, sliced
200 ml peanut butter
200 g sliced mushrooms
1 onion, chopped
3 garlic cloves, mashed
Ground ginger to taste
Salt and cayenne pepper to taste
Cooking Instructions:
Add the oil to a pot, heat and then cook the onion and garlic until soft but not coloured. Add the meat and brown on all sides before adding the mushrooms, tomatoes, ginger and 600ml water. Cook on low heat for about an hour then remove some 200ml of the cooking broth and use this to dilute the peanut butter to a smooth paste. Add the peanut butter to the meat mixture and cook for a further 20 minutes until the sauce begins to thicken. Serve with rice or fufu.
Ingredients:
60 ml palm oil or grundnut oil with paprika for colouring
450 g beef or game, sliced
3 tomatoes, sliced
200 ml peanut butter
200 g sliced mushrooms
1 onion, chopped
3 garlic cloves, mashed
Ground ginger to taste
Salt and cayenne pepper to taste
Cooking Instructions:
Add the oil to a pot, heat and then cook the onion and garlic until soft but not coloured. Add the meat and brown on all sides before adding the mushrooms, tomatoes, ginger and 600ml water. Cook on low heat for about an hour then remove some 200ml of the cooking broth and use this to dilute the peanut butter to a smooth paste. Add the peanut butter to the meat mixture and cook for a further 20 minutes until the sauce begins to thicken. Serve with rice or fufu.
Benne Wafers
Country: The Central African Republic
Course: Dessert
Makes: 18 to 24 wafers
Ingredients:
- 1 cup sesame seeds, toasted
- 3/4 cup butter, melted
- 1 1/2 cups brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Directions:
- Heating oven to 375 degrees.
- Heat a dry pan over a medium flame and add the sesame seeds, stirring constantly until they start to turn a light shade of brown. Remove them from the heat and transfer to a small bowl.
- Mix all the rest of the ingredients together and add the sesame seeds.
- Grease a baking sheet. Drop the dough by half-teaspoons onto the sheet, making sure to keep two or three inches between each wafer.
- Bake for 5-6 minutes, or until the edges of each wafer start to brown. Remove from the oven and let sit for 2-3 minutes.
- Transfer to a wire rack to cool.
Country: The Central African Republic
Course: Dessert
Makes: 18 to 24 wafers
Course: Dessert
Makes: 18 to 24 wafers
Ingredients:
- 1 cup sesame seeds, toasted
- 3/4 cup butter, melted
- 1 1/2 cups brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Directions:
- Heating oven to 375 degrees.
- Heat a dry pan over a medium flame and add the sesame seeds, stirring constantly until they start to turn a light shade of brown. Remove them from the heat and transfer to a small bowl.
- Mix all the rest of the ingredients together and add the sesame seeds.
- Grease a baking sheet. Drop the dough by half-teaspoons onto the sheet, making sure to keep two or three inches between each wafer.
- Bake for 5-6 minutes, or until the edges of each wafer start to brown. Remove from the oven and let sit for 2-3 minutes.
- Transfer to a wire rack to cool.
African Smoky Milk Tea
INGREDIENTS
- 1 ½ cup water
- 2 bags of black tea (not herbal,) or 1 ½ tablespoons of loose black tea.
- 8 crushed cardamom pods
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
- 6 whole cloves (or 1/8 teaspoon ground cloves)
- 1 teaspoon whole black peppercorns
- 1 inch segment of fresh ginger, sliced thinly
- 2 cups milk
- ½ cup sugar or honey
Additional Information
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
Instructions
Follow instructions above for making “smoky” water. Heat the water in a heavy saucepan with tea, cardamom, cinnamon, cloves, peppercorns & ginger. Bring to a boil, then reduce and simmer over low heat for four minutes.
Add milk and sugar (or honey.) Bring back to simmer (not boil) while stirring over low heat.
Strain directly into mugs and serve immediately. (Strained mixture can also be chilled and served over ice.)
(Good Eats: Creamed Corn Cornbread)
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