Fufu is popular african meal made with fermented cassava dumplings. The shape is mostly like a log or sometimes round. I had this meal when I was travelling in Japan at an african restaurant called "Los Barbados" And tried to make it in my style - using baby taro instead of cassava.
In Japan, cassava is not common, baby taro is popular. People call it "satoimo". The history is so long, they are grown in Japan since 1300 B.C. ,amazing!
Back to the fufu. I researched about the meal. I thought it is like gnocchi but seems it is commonly eaten without recook after made the shape, and also my chef friend said it is popular with peanuts soup.
So.. I imagined the soup must have rich nutty flavour, then as I make Japanese fusion..made the soup with miso instead of peanuts. It was like earthy tomato soup.
Onion medium size, half, cut in dice
Garlic 2-3 cloves, sliced
Ginger 1/4 inch, small mince
Carrot 1 medium size, cut in dice
Celery 1 stake, cut in dice
Mushroom hand full, cut in 1/4
Okura 6-8 pieces.
Can hole tomato 1, crush the tomatos
Miso 1/4 cup
Bay leaf, 2 pieces
S+P to taste
Baby Taro 5 medium sized pieces, cut in dice
Corn starch 1/4 cup, mix well with 1 cup water
Tofu, 1 inch cube
First of all..prepare the fufu.
Ferment the taro. You can skip the fermentation if you feel lazy or don't like fermented flavour, but I'm sure it will be tastier when you do it.
Put in diced taro in a small jar with same amount of water, leave it in room temperature(likely warm place) in three days.
After three days..
Make the soup first.
Fry Onion in a medium sized soup pot with medium high heat, until it slight caramelized and put garlic, ginger, carrot, celery and keep stir frying for a while, add mushrooms stir frying again for a while, put the stock and crushed can tomatoes, add okura, bay leaves.
When it reached boiling, add miso and spices, switch the heat to low heat.
Stew it for a while at least 1 hour and finishing taste with salt and pepper.
Make the fufu.
When the potatos got slight softer, dump half of water, put in a food processor with all other ingredients.
Then process until smooth, transfer the mixture in a pot.
So this is the magical playing with starch..
Put the pot in medium heat, stir the mixture with wooden spoon until thick. You will need really patient.
When the mixture started bubbling, change the heat to medium low, keep stirling.
When the dough reached good thickness - like you can make the shape but still sticky, stop the heat and cool down the dough, after the dough reached touchable temperature, make the shape into as you like.I made them as Italian gnudie sizes.
As I wrote ahead, people eats it without reheat. However. I put them in the soup and quickly heated up.
To me it's better because the fufu sucked the soup flavour.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub