A smooth, stretchy dough made from fermented corn flour, with a tangy flavour and silky texture that perfectly complements rich Cameroonian soups.
Instructions
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1
Dissolve corn flour in 2 cups cold water, stirring to remove lumps.
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2
Boil remaining 2 cups water in a pot.
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3
Pour the corn flour mixture into the boiling water, stirring vigorously.
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4
Continue stirring with a wooden stick over medium heat until the dough is smooth, thick, and pulls away from the pot, about 15 minutes.
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5
Cover and steam for 3 minutes on very low heat.
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6
Wet a bowl, scoop the fufu into it, and shape into a smooth mound. Serve with soup.
Did You Know?
The fermentation of the corn flour gives fufu corn its distinctive slightly sour taste, which Cameroonians consider essential for cutting through rich, oily soups.
The Story Behind Fufu Corn
Fufu corn is a staple of the Northwest and West regions of Cameroon. The fermentation process has been used for centuries to enhance both the nutritional value and the distinctive tangy flavour that defines this regional staple.
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