Entree: Chad – Fufu (Starchy pounded or stirred dough made from millet or sorghum flour, served as a hand-held starch for dipping into soups and stews)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

- 3 cups (360 g) millet flour or sorghum flour
- 6 cups (1.4 L) water, divided
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil or peanut oil (optional, for sheen)
- Extra water for wetting hands when shaping

Instructions

1. Bring 5 cups (1.2 L) of the water to a rolling boil in a heavy-bottomed pot over medium-high heat.
2. In a separate bowl whisk the remaining 1 cup (240 ml) cold water with the millet flour until fully smooth and lump-free to make a slurry.
3. Reduce the boiling water to a vigorous simmer. Slowly pour the millet slurry into the simmering water while stirring continuously with a wooden spoon or heavy spatula to prevent lumps.
4. Continue stirring vigorously as the mixture thickens. The fufu will clump and pull away from the sides; reduce heat to medium-low and keep stirring and folding for 10–15 minutes until the dough is glossy, elastic, and no raw flour taste remains.
5. Stir in the salt and the optional 1 tbsp (15 ml) oil for a slightly smoother finish. Adjust consistency with a few tablespoons of hot water if too stiff.
6. Wet your hands and shape the hot fufu into 4 equal balls or portions. Serve immediately, using your hands to pinch pieces of fufu to dip into soup or stew.