Nigeria: Fufu recipe

Cuisine: Nigerian

Chef Grace Abrakasa talks Nigerian cuisine. How has your heritage affected your cooking? My heritage does affect my cooking, as cooking is part of the culture. We cook, when we are celebrating and also when we are mourning, therefore food is an intricate part of Nigeria's tradition. Why is this dish representative of Nigerian food/cuisine? It is Nigeria's staple dish, and a "must have" meal of the day - at least once a day by 99% of Nigerians. How closely will you be following the World Cup? I will watch the soccer very closely as it is my favourite game, besides Australia and Nigeria are playing. Is food or football more important to Nigerian people? Football unites Nigeria as a whole, and so is an integral part of our wellbeing as a nation, however, food complements that as well due to the fact that we celebrate with food. If you could cook a meal for one of your nation’s football heroes, past or present, who would it be and why? My favourites are many, however I will choose Finidi George, because of his skills with the ball and due to the fact that we are from the same state.

yum! . then serve with egusi sauce. Add palmoil. salt and a portion of the stock. Pounded yam Add water into saucepan. Bring to the boil on high heat. simmer for 10 t0 20minutes and serve with pounded yam / fufu / Eba. then pour pounded yam flour sparingly into sauce. chopped onion.trout Stock cubes Pounded yam 200 g pounded yam flour 200 mls boiling water Preparation In a heavy based saucepan. To serve. stirring vigorously to prevent lumps. add meat.Ingredients 500 g of ground egusi (could be substituted with pepitas . then reduce heat and continue to boiling until meat is tender. chillies.pumpkin seeds from the health food store) 1 kg of chuck steak. adding more stock when required. Then add spinach and ground prawns. pour mixture into it rotate to form a ball. finely chopped 1/4 cup of smoked ground prawns 1/4 cup of fresh bitter leaves Smoked fish . then add egusi. mixing frequently to prevent lumps. diced and washed 6 tbsp of palm oil 1 tsp of minced fresh chillies or 1/2 tsp of dried Salt 2 litres of water 1 medium size onion. wet a bowl. Eat with the fingers. Pounded yam is ready when it stops sticking to sides of saucepan. bring to the boil vigorously for 10 minutes.

She enjoyed her culinary studies to create great tasting food. and their local Church. Fu-Fu Cuisine's chef and owner. the Fu-Fu is rarely served alone. A bowl of warm water is presented to wash your hands. Esther Mbaikambey. but Caribbean food is all its own. Mbaikambey attended high school in Montego Bay." commented Mbaikambey. or plantains and then pounding them into a dough-like consistency. This chef apprenticed for 9 years as a caterer to learn her kitchen magic. After graduating from primary school in her native land of Nigeria. A towel to dry your hands. With blessings from her husband. No Auntie would allow for their beloved niece or nephew to eat her meal with dirty hands. Jamaica. then we truly have a Merlin at Fu-Fu. yams. Why is this so important? Fu-Fu is eaten by taking a small ball of it in one's fingers and then dipping into an accompanying soup or sauce. Like many Aunties from across the globe. That is what Fu-Fu Cuisine is all about: a distinct.Fu-Fu (Fufu) is the name of an African dish made by boiling starchy vegetables like cassava. the spell was cast proudly in her first restaurant .Fu-Fu Cuisine. . The Magic at Fu-Fu Cuisine If culinary wizards can prepare many entrees. Martial. authentic flavor linked to cultural traditions. "You can see the African influence. always had an interest and dedication to serving people.

Fufu is a staple amongst easterners than any other tribe but it is however popuar with every Nigerian. It is also eaten by the Yorubas but most of the times they eat the ones prepared by the calabar as they are known for selling the stuff. Fufu is popularly eaten amongst the easterners. Chef Esther Mbaikambey has been arranging all the details necessary to craft our International Menu Flavors from a wide variety of cultures. Fufu goes readily with Calabar and igbo soups than yoruba's.Since 2002. the calabars heats theirs in a fired pot until it begins to to get sticky and edible. that's why most times yorubas eat it with stew or egusi soup compared to the easterners that can eat it with a zillion soups and not get tired of it. The yoruba's is however very soft and kind of smells more. the igbo method is way better. tastes like pounded yam and smells less.hence the slight difference in colour and texture. It is eaten like your eba with any soup. although the preparations are slightly different-while igbos boil and pound theirs like pounded yam. especially the Igbos and the Calabars. I tried it once and almost threw up. Besides. . don't how they do theirs but it certainly does not go dowb well. The calabar process is widely used as it is quicker to prepare but to me.

Fufu é um grampo entre os orientais do que qualquer outra tribo. os calabars aquece deles em uma panela queima até que comece a chegar pegajoso e comestíveis-daí a diferença ligeira em cor e textura. O processo de Calabar é amplamente usado como ele é mais rápido de preparar. Também é comido pelos iorubás. mas na maioria das vezes eles comem os preparados pelo Calabar. de que é por isso que na maioria das vezes iorubás comer com guisado ou sopa egusi comparação com os orientais que podem comê-lo com um zilhão de sopas e não se cansa dela.Fufu é popularmente consumido entre os orientais. especialmente os Igbos e os Calabars. não como eles fazem a deles. É comido como seu eba com qualquer sopa. como são conhecidos por vender o material. o método Igbo é muito melhor. embora os preparativos são ligeiramente diferentes. . mas certamente não vai dowb bem. muito macio e tipo de cheira mais. enquanto Igbos ferver e libra deles bateu gosto de inhame. Além disso. mas para mim. O do iorubá. Fufu vai prontamente com Calabar e sopas igbo de iorubá. mas é no entanto popuar com cada nigeriano. tem gosto de inhame batido e cheira menos. eu tentei uma vez e quase vomitei. no entanto.