Ghanaian Gluten-Free Fufu and Kelewele – A Symphony of Textures & Flavors
Discover the exquisite taste of Ghanaian cuisine with our gluten-free Fufu and Kelewele recipe, a perfect blend of textures and flavors that will transport your senses to West Africa. Enjoy this mouthwatering dish at home with friends and family.
Allergens
None
Ingredients
- 2 cups Cassava Flour (gluten
- free)
- 1 cup Yam Flour (gluten
- free)
- 3 cups Water, warm
- 1/2 cup Coconut Milk
- 2 cups Sweet Potatoes, peeled and cubed
- 1/4 cup Palm Oil
- 1 tsp Salt
- 1/2 tsp White Pepper
- 1/4 tsp Ground Nutmeg
- 2 tsp Ground Cinnamon
- 1 tbsp Ginger, grated
- 1/2 cup Onion, chopped
- 2 cups Plantain, peeled and cubed
- 2 tbsp Brown Sugar
- 1 tsp Chili Powder
Instructions
- In a large mixing bowl, combine the cassava flour and yam flour. Gradually add warm water to form a smooth dough. Knead until smooth, then set aside.
- In a separate bowl, mix together the sweet potatoes, coconut milk, salt, white pepper, nutmeg, ginger, cinnamon, and half of the chopped onions. Set aside.
- Heat palm oil in a large pot over medium heat. Add plantains, brown sugar, chili powder, and remaining onions. Cook until plantains are tender and golden brown.
- Bring a large pot of water to a boil. Shape the cassava yam dough into balls and drop them into the boiling water. Cook for 5 minutes, then remove and drain.
- Serve fufu dumplings alongside kelewele and sweet potatoes in an aesthetically pleasing arrangement.
Chef’s Insight
The combination of soft and fluffy fufu with the crispy, spicy kelewele creates an unforgettable sensory experience.
Notes
Serve with a side of your favorite Ghanaian stew for a complete meal.