Fou-fou

When it comes to Gambian cuisine, Fou-Fou is another staple. It's a basic recipe made with sweet potatoes and cornmeal that's been blended till it's creamy. This blend goes well with a variety of Gambian stews and soups. Typically, foufou is made by grinding yam, cassava, or boiling plantain. Cassava, plantain, and yam are used to make Foufou (Powder), a white fermented carbohydrate meal. It's not the same as the traditional product, which is usually collected in a wet state and is quite perishable. The automated product comes in the form of dry flour. It's a terrific alternative to pounded fufu.

Ingredients:

• 4 cups fufu flour,6 cups water,1 chicken,1 onion,6 cloves garlic,1 tsp ginger,1 bouillon cube,2 cloves,2 allspice, smoked fish, vegetables (okra, eggplant, tomatoes, green pepper), Salt and pepper

Instructions:

• Boil 2 cups of water and add the mixture
• Cook until the liquid turns into a paste.
• Wet your hand and touch the dough . If it sticks to your fingers, cover and cook longer.
• As soon as it is cooked remove it from the heat and put it in a ball.
• Put in a large saucepan the chicken cut into pieces with enough water to cover the meat, the bouillon cube, and the seasoning. Bring to a boil and keep on the heat for 20 to 30 minutes
• Cut the aubergines in 2, the tomato. Add the eggplant and okra. Add 4 teaspoons of foufou.
• Once the meat, eggplant, and okra cooked add the tomato, chilli,fish. Cook for 10 minutes and season to taste.
• Serve with foufou.