Afrikanisches Restaurant, Bistro | Gerichte-FuFu/FouFou

Fufu / FOUFOU/ FOOFOO

Herstellung von Fufu

Fufu oder Foufou ist ein fester Brei aus Maniok, Kochbananen und/ oder Yams o.ä bzw. Ersatzstoffen. Er ist in Ghana und ganz Westafrika Hauptbestandteil oder Beilage vieler Gerichte.

Zur traditionellen Zubereitung werden die Zutaten gekocht und in einem großen Mörser zerstampft oder mit dem Mixer püriert, bis eine zähe Masse entsteht.

Anschließend wird der Fufu zu portionsgroßen Klößen geformt und mit einer würzigen Suppe oder Sauce serviert. Gegessen wird Fufu, indem man mit den Fingern der rechten Hand mundgerechte Bällchen formt, in die Suppe tunkt und zum Mund führt.

Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a large mortar and pestle until the desired consistency is reached, but other starchy plants such as plantain may be used. Fufu may also be made by boiling flour made from root vegetables or grain in water, stirring vigorously with a wooden paddle until thick. In French-speaking countries in sub-Saharan Africa, fufu is often called cous-cous. In Western Africa, foofoo is usually made from yams, sometimes combined with cocoyam, plantains, or maize. In Central Africa, fufu is often made from cassava, as is the Liberian dumboy. Fufu can also be made from semolina, rice, or even instant potato flakes. The dish is traditionally made by pounding and beating the base substance in a mortar with a wooden spoon.In Western and Central Africa, the more common method is to serve a mound of fufu along with a sauce made from okra, fish, tomato, etc. The diner pinches off a small ball of fufu and makes an indentation with the thumb. This reservoir is then filled with sauce, and the ball is eaten.

A .

In Carribean nations with populations of west African origin, such as Cuba and the Dominican Republic, plantains are mashed and then other ingredients are added to the plantain mash, such fried onions, garlic, or olive oil, vinegar, or seasoned morsels of chicken or bacon. In Cuba it is called fufu de platano, in the Dominican Republic mangu, and in Puerto Rico mofongo.

A similar staple in Sub-Saharan Africa is ugali, which is usually made from maize flour and is eaten in southern and east Africa. The name ugali is used in Kenya and Tanzania; closely related staples are called nshima in Zambia, nsima in Malawi, sadza in Zimbabwe, pap in South Africa, posho in Uganda and ghaat in Eritrea and Ethiopia.

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Allgemeines Aktuelle Angebote Speisekarte Gerichte -Egusi Gerichte-FuFu/FouFou -Garri/Eba -Jollof-Reis -Moin-Moin -Ogbono soup -Pap, Peppersoup, Sonstige	Fufu / FOUFOU/ FOOFOO Herstellung von Fufu Fufu oder Foufou ist ein fester Brei aus Maniok, Kochbananen und/ oder Yams o.ä bzw. Ersatzstoffen. Er ist in Ghana und ganz Westafrika Hauptbestandteil oder Beilage vieler Gerichte. Zur traditionellen Zubereitung werden die Zutaten gekocht und in einem großen Mörser zerstampft oder mit dem Mixer püriert, bis eine zähe Masse entsteht. Anschließend wird der Fufu zu portionsgroßen Klößen geformt und mit einer würzigen Suppe oder Sauce serviert. Gegessen wird Fufu, indem man mit den Fingern der rechten Hand mundgerechte Bällchen formt, in die Suppe tunkt und zum Mund führt. Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a large mortar and pestle until the desired consistency is reached, but other starchy plants such as plantain may be used. Fufu may also be made by boiling flour made from root vegetables or grain in water, stirring vigorously with a wooden paddle until thick. In French-speaking countries in sub-Saharan Africa, fufu is often called cous-cous. In Western Africa, foofoo is usually made from yams, sometimes combined with cocoyam, plantains, or maize. In Central Africa, fufu is often made from cassava, as is the Liberian dumboy. Fufu can also be made from semolina, rice, or even instant potato flakes. The dish is traditionally made by pounding and beating the base substance in a mortar with a wooden spoon.In Western and Central Africa, the more common method is to serve a mound of fufu along with a sauce made from okra, fish, tomato, etc. The diner pinches off a small ball of fufu and makes an indentation with the thumb. This reservoir is then filled with sauce, and the ball is eaten. A . In Carribean nations with populations of west African origin, such as Cuba and the Dominican Republic, plantains are mashed and then other ingredients are added to the plantain mash, such fried onions, garlic, or olive oil, vinegar, or seasoned morsels of chicken or bacon. In Cuba it is called fufu de platano, in the Dominican Republic mangu, and in Puerto Rico mofongo. A similar staple in Sub-Saharan Africa is ugali, which is usually made from maize flour and is eaten in southern and east Africa. The name ugali is used in Kenya and Tanzania; closely related staples are called nshima in Zambia, nsima in Malawi, sadza in Zimbabwe, pap in South Africa, posho in Uganda and ghaat in Eritrea and Ethiopia. in code
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