• Yam fufu can be eaten with any soup
Yam fufu is often prepared in the traditional method by pounding the yam in a mortar into an elastic or desired texture.
-Two tubers of yam
-Four cups of cold water
-Use a knife to peel the yam.
-Cut each tuber into five or six pieces or desirable then split each piece in the middle part.
-Wash the yam pieces thoroughly and place them into a pot.
-Add four cups of cold water to cover the yam pieces and place the pot on fire.
-Bring water to boil over high heat, use a fork to gauge if yam pieces are soft enough to be mashed or until you notice a cloudy look on yam.
-Remove the yam pieces from the pot and place them into a bowl.
-Reserve some of the yam water to use for processer/blender.
-Place the yam pieces into a bowl to cool down
-Wash the mortar and pestle neatly.
-Pound yam in a mortar until the texture is smooth and serve.
-In case one wants to use the blender or food processor (use a spoon and scoop the mashed yam pieces into a blender or processor.
-Add the water you boiled the yam with into a blender or processor.
-Use pulse speed to remove any lumps – avoid puree mixture, use low-speed setting.
-Once the mixture has an elastic texture remove it from the blender and serve with any soup of your choice.