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Ingredientes
- 2 x to 3 c. grnd semolina flour (Bob's Red Mill is one brand)
Direcciones
- Bring 3 c. of water to a boil in a large pot. Add in the semolina slowly to the water, stirring constantly to avoid lumps. Use a strong wooden spoon, stir constantly for a few min, till the mix begins to thicken. You may need two people - one to hold the pot and one to stir. If the fufu seems thinner than mashed potatoes, add in more semolina. Stir and cook another 10 min.
- Shape the fufu into balls, if you like. Serve immediately with meat stew or possibly any dish with a sauce or possibly gravy. Tear off a small handful of fufu with your fingers and use it to scoop up your meat and sauce.
- PONDU
- (Congolese Cassava Leaf Stew)
- Makes 4 servings
- 4 (8-oz)
- bags minced cassava leaves (see note)
- 1/2 c. minced celery1 1/2 large red or possibly white onions, diced2 or possibly 3 eggplants (either small Thai green eggplant or possibly 1 larger purple eggplant),peeled and minced into small pieces1/3 c. palm oil (vegetable oil is also fine)
- 1 large clove garlic, mincedChopped green onions (optional)
- 1 green bell pepper1/4 tsp. salt1 (15-oz)
- can pilchard or possibly any kind of canned fish (optional)
- Fresh tomatoes (optional)
- Combine minced cassava leaves with 5 c. of water in a large pot and bring to a boil. After the first 30 min, reduce the heat.
- Add in the celery, onions, eggplants, palm oil, garlic, green onions (if using), bell pepper and salt. Bring back to a boil, then reduce heat and simmer. Stir every 15 min. When the water is mostly gone and the pondu is cooked to a pulp, put in the canned fish, if using. Add in 3 more c. of water and cook for 30 more min.
- Serve with fufu (see accompanying recipe), rice or possibly couscous.
- Note: You can find frzn cassava leaves at some Asian food stores. You can substitute frzn collard greens, kale, cabbage, turnip greens or possibly spinach, or possibly a mix of these.
