Very lucky for me to find this recipe. As an Asian American trying to appreciate Fufu and other Nigerian dishes, I've been dying to find a Cassava replacement. Thank you!!! Next time, I'll find Cassava to make the authentic version.
First of all, the whiteness of this fufu just makes me want to make it. This recipe is rare . Thanks so much for bringing this on . The method of preparing is so classy. I just want this with one correct soup . Thanks so much for sharing
I had to tell you I have the utter most respect for you, lord have mercy this is a labor of love 😂 I made it with chicken peanut butter soup, it was delicious . 😂 I'm recuperating now 😅
This seems like the type of dish that love goes into making, and I really want to make some for my family. I looked everywhere for a recipe and finally today I found your's. Thank you so much for sharing this beautiful recipe.💕
Wow I like the method of soaking the rice to enable the blender to blend it smoothly, hahaha sis I feel you that large quantity of rice meal fufu, that is hurtful but great arm exercise sissy 😁👍🏾 ,the outcome is perfectly smooth and delicious with the soup, thanks for sharing gorgeous sis❤️👍🏾
Wow this is absolutely delicious. My husband will definitely love this, one of the there favourite in jos....yes sis I will try it my husband always mention it. Thanks for sharing.
Very nice sis! I've tried this before, however I didn't soak at all, just washed and blended. What I noticed is that it's best consumed immediately. When it sits for a few hours it becomes really hard, even though still warm. I don't know whether it's because it wasn't soaked? Please give me your feedback sis, because I want to try this but don't want to end up with the same thing as before. Keep up the good work sis!
I think its the rice itself. Because the longer you leave it out the harder it becomes and in asia we make a sweet sweet rice cake. So i can see it doing that. Its the gelatinous part of the rice.
Thank you for sharing this method, I am wondering how to store it though? And If I want to make it in the morning and keep it for the evening to pair with a dish, should I put it in the fridge or leave it out (wrapped up) ?
When you steam… are you just letting it steam at number 4 heat all the way through or did you change the heat setting for the steaming part? I am curious because in nevada america i do not have any of your cultures food here and i want to make it for me and my son. Your food looks so delicious and yummy.
