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Rice Flour FuFu

Rice Flour FuFu is a traditional Liberian recipe for a classic accompaniment of rice flour cooked to a thick, almost solid, mass in water and which is used in place of the more traditional cassava flour fufu. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Rice Flour FuFu.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Liberia Recipes

This FuFu variant was shown to me by my wife. It's good for FuFu newbies as it's tastier than traditional fermented cassava flour fufus and it's less glutinous. In reality you're supposed to eat fufu by taring a piece off the big lump, creating an indentation in it and then using this to scoop-up a thick sauce. This coats the FuFu with the sauce. You're then meant to swallow the whole lot without chewing. This can be a problem for the novice and the rice FuFu has a more pleasant, or at least familiar, taste to present to novice eaters.

Ingredients:

500g rice flour
1l water
salt and black pepper, to taste

Method:

Place the water in a large heavy pot and add the rice flour, stirring continually as you add the flour to remove any lumps. Season lightly, bring to a slow boil, then reduce the heat to medium and cook, stirring with a wooden spoon for about 15 to 20 minutes or until the FuFu has heated through and begins to thicken.

Continue cooking until the mixture forms a thick mass and begins to come away from the sides of the pan. Remove from the heat at this point and, using wet hands, shape into serving-sized balls (about the size of a large grapefruit).