Fufu

Lola Osinkolu’s selected fufu uses fresh cassava and green plantain blended into a smooth batter. She presents this as her preferred version of a West African swallow food, with the plantain softening some of cassava’s stretchiness.

The cassava is peeled, split and trimmed of its woody inner core before being diced. Green plantain is peeled and diced separately, then both ingredients are blended with water.

For the selected stovetop method, the batter is stirred continuously over heat until it becomes a thick, smooth dough. A further splash of water is added before a covered cooking stage and more stirring.

The finished fufu is divided into small portions. Osinkolu explains that it firms as it cools and offers individual wrapping to retain moisture, while portions eaten immediately can be served directly.

She describes fresh fufu as mild, starchy and slightly earthy, with a subtle contribution from the green plantain. Egusi, okra, ewedu, efo riro and ogbono are among the separate soups and stews she suggests for eating with it.