A fufu recipe with polenta, typical of Ghana but common in much of Africa, to serve moist with meat, fish or vegetables.
The fufu is a dish of Ghanaian origin accompanied by stews and soups such as peanuts, but also fish and meat stews. However, it is a popular dish in Central and East Africa and the Caribbean. Traditionally, it is made from plantains that are cooked, then mashed and combined with cassava flour, but in this version we offer a recipe with banana flour, which is easy to find in ethnic grocery stores or online, and with a longer shelf life. .
This process results in a fairly stiff and sticky dough that is usually served in chunks or balls like our firm polenta. The pieces are then dipped in the accompanying soups. There is also a typical version of Sierra Leone based on fermented cassava.
To prepare the fufu recipe, sift the flours into a saucepan.
Add to cold broth, making sure no lumps form. Put some broth in the pot first, then add the rest as you go.
Put the pot on the stove and bring to a boil, stirring, for about 15 minutes.
Cover with a lid and cook for 5 minutes.
Serve as a side dish for stew.