IRISH POTATO FUFU RECIPE

foofoo
Irish potato fufu served with white soup and grilled chicken.
Irish potato fufu is very smooth and it's texture I can say is more on the semo side than pounded yam. Easy and very fast. In no time my fufu swallow is ready and served. If you live where pounded yam is hard to come by, you can easily make this and swallow to quench that our African craving for fufu swallows. 
I wanted some fufu this afternoon and did not want my garri because my palates craves something smoother, and there's no yam available right now so I looked straight at the bag of potatoes standing in the store room, and dismissed the thought because Irish
potatoes doesn't have that strong starch content that can hold together during pounding. I know psyllium husk is used to help mould these kinds of African fufu but I don't have it right now. So, I'm thinking to myself like..."what can help bind this potatoes to give me some light fufu this hot afternoon?" Then I turned and saw the bucket of all purpose flour staring straight at me and I quietly whispered to her... "Dear flour, thanks for making my fufu wish a reality"

I used 1kg irish potatoes (weighed after peeling) and half a cup of flour. These gave me four lovely wraps of fluffy, smooth fufu.

HOW TO MAKE IRISH POTATO FUFU SWALLOW:


YOU NEED:
1 kg irish potatoes peeled
1/2 cup all purpose flour
1/2 cup water or less for blending
1 teaspoon palm oil


1. Wash and peel the potato skin, chop into tiny pieces so you don't ruin your blender.
2. Blend with just a little water 1/2 cup and then continue to add the pieces as you blend. If blender is full, reduce and leave a bit inside the blender to avoid adding water while blending. Once blending is done.





3. Add a teaspoon of palm oil to a cooking pot, place on the stove and pour in the blended irish potatoes. Sprinkle in some flour and stir continuously for about three minutes before you sprinkle some more flour. Continue to add until you get desired consistency. Stir for about 5 minutes till cooked or till satisfied.



4. Turn off the heat and wrap in cellophane (bread nylon) bags or leave in the pot to cool a bit before serving. Cooked Irish Potatoes always harden up when they begin to cool, whether boiled or blended.
5. Enjoy with your edikaikong soup, afang soup, any vegetable soup, okro soup, egusi soup, white soup, or any soup of choice. I love the texture.
Enjoy!

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