Rice Fufu

Name: Rice Fufu
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 cups rice; 5 cups water (for soaking); Additional cooking water (optional)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

There are different kinds of fufu and I am on my exploration agenda number one - rice fufu. Before now I’d only ever had maize fufu which in my country is known as nsima. Now I’m on a mission to try all other varieties of this African staple including cassava, plantain, yam, sweet potato, and oatmeal.

Rice fufu can be made with either cooked mashed rice or soaked then puréed rice. I used the latter method and it tastes amazing.

P.S.:- fufu is an accompanying dish, it can be tasteless by itself but pairs very well with meat stews/soups and vegetables.

Rice fufu can be made with either cooked mashed rice or soaked then puréed rice. I used the latter method and it tastes amazing.

P.S.:- fufu is an accompanying dish, it can be tasteless by itself but pairs very well with meat stews/soups and vegetables.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Rice fufu can be made with either cooked mashed rice or soaked then puréed rice. I used the latter method and it tastes amazing.

P.S.:- fufu is an accompanying dish, it can be tasteless by itself but pairs very well with meat stews/soups and vegetables.

Rice fufu can be made with either cooked mashed rice or soaked then puréed rice. I used the latter method and it tastes amazing.

P.S.:- fufu is an accompanying dish, it can be tasteless by itself but pairs very well with meat stews/soups and vegetables.

Saved

Ingredients

30 minutes

2 servings

2 cupsrice
5 cupswater (for soaking)
Additional cooking water (optional)

Saved

Steps

30 minutes

1

Soak rice in cold water overnight, or 8 hours in hot water
2

Rinse rice with clean water, transfer to a blender with some water and blend until milky and smooth
3

Transfer into a pot, give a stir to ensure rice does not immediately settle at the bottom. On medium heat, cook continually stirring with a whisk to break up any lumps that might form
4

As the rice thickens you’ll no longer be able to use the whisk comfortably, now switch to a wooden spoon and continue stirring. Stir against the walls of the pot to cook evenly and breakup lumps
5

Once you achieve a thickens of a bit more than dry mashed potatoes, add a cup of water to the pot. Cover and steam for 10 - 15 minutes so as to completely cook the rice
6

Fufu is ready when the color tints a bit darker. It’ll still be white, just not as white as before. P.S.:- rice behaves differently so a sure way is to steam the rice long enough and give it a taste. Your taste buds won’t lie
7

To mold fufu and preserve moistness, scoop preferred amounts onto cling firm, wrap tightly and set aside until needed
8

Take out of cling firm and serve with any meat stew/soup. Enjoy!