Cookbook:Nigerian Eggplant Fufu
| Nigerian Eggplant Fufu | |
|---|---|
| Category | Swallow recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked.
Ingredients
[edit | edit source]- 2 tablespoons psyllium husk powder
Equipment
[edit | edit source]Procedure
[edit | edit source]- Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.
- Absorb excess water from the eggplant with paper towels, then blend with the food processor.
- Transfer the eggplant purée to a pot, and stir over medium heat for 2 minutes.
- Add the psyllium husk, and stir for additional 3 minutes.
- Shape into desired portions.
Notes, tips, and variations
[edit | edit source]- Choose small or medium-sized eggplant for your fufu, as they contain fewer seeds and are sweeter. It is also best to use eggplant with indentations since they are sweeter and have fewer seeds.