Ghanaian Gluten-Free Fufu & Lightly Spiced Beans – A Flavorful, Textural Experience!

Allergens

N/A

Ingredients

• 1 cup gluten
• free cassava flour
• 1 cup gluten
• free yam flour
• 2 cups water
• 1 cup canned black
• eyed peas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground paprika
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, whisk together the cassava flour, yam flour, and water until smooth. Cover and refrigerate for at least an hour.
2. Heat a medium saucepan over medium heat. Add the onion and cook until softened and translucent, about 3 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the tomato, cumin, ginger, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Add the black eyed peas to the saucepan and simmer for 10 minutes, or until heated through.
6. While the beans are simmering, remove the fufu dough from the refrigerator. Divide it into two portions.
7. Bring a large pot of water to a boil. Shape each portion of fufu dough into a ball and carefully drop them into the boiling water. Boil for 10 15 minutes, or until they float to the surface and are cooked through.
8. Drain the fufu balls and serve immediately with the spiced beans on top.

Chef’s Insight

The key to perfect fufu is to let the dough rest in the refrigerator before boiling or steaming. This allows the flours to hydrate properly, resulting in a smooth and elastic texture.

Notes

Serve with additional sauce on the side for dipping if desired.