Fresh Plantain Fufu with Abak Atama
I was very excited when Fadekemi hit me up on twitter with a fresh plantain fufu recipe; it’s something that never crossed my mind prior. I set out to buy plantains and after a few trials here we are. Since this post has a health component to it, I decided to do a brief comparison between traditional cassava and Plantain.
Summary: Plantain is lower in calories and carbohydrate however it’s significantly higher in sugar than cassava. If you are counting calories or on a low carb diet, plantain fufu is a much better option however if you are sugar sensitive, stick with cassava based fufu.
Ingredients
- 1 large unripe plantain
- 2/3 cup water
Direction
- Peel and cut the plantain into small pieces
- Combine plantain and water in a blender. puree to a smooth paste
- Pour the plantain puree into a pot, set on high heat
- Stir the mixture with a spatula until the puree begin to cuddle. Reduce the heat to medium and continue to stir until you have a stretchy dough
- Serve the fufu and set aside to cool (this will harden the fufu a little more)
Enjoy with your choice of soup
Note: If you will prefer a darker color similar to Amala, simply freeze the fresh plantain before use.
Discovered this on a healrh group i was in.. Had actually taken it once in Uganda bit did not realise I could get it elsewhere or make myself.
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Just tried it with almost rope plantains. Delicious with this sweet undertone. The plantain will be even riper tomorrow, will experiment with it again.
Thanks 9jafoodie. 😋
Hello! Thanks but after grinding mine in the manual blender, the plantain came out dark. What i should I do?
It shouldnt be. Could be that some machine oil got into it.
I tried it and I loved it! Thank you so much 😘 😘
Great. So excited about this. Thanks a lot.
Love you like kilode
Can I use ripe plantain?
no
Hi 9jafoodie, pls is this same recipe same with a dried unripe plantain dat could be grinded into powder from and made as swallow?
Yes, you can use this process for that.
Hello, enjoyed your info…thank you.
Is the processed plantain flour okay as well…as in peel plantain, sun to dry, blend and store for use?
as long as it’s made from unripe plantain and you stick to recommended serving size of 1/3 cup.
Hi I tried this but mine came out brown what should I do.
was your plantain refrigerated or frozen prior? or maybe your blender might have a leak.
Mine came out brown what should I do
Great Idea!!! I have been trying to help others find a solution like this, since they do not have a fufu flour. Please check out how I make my Fufu as well and subscribe if you can:
good day, the unripe plantain fufu tends to separate with time. why does it happen and how can i counteract the effect ?
hi, please i need recipe for Editan soup and Atama soup.
Thank you so much i just got a meal on my table,excited.
great!
Hello 9ja foodie, thank you so much for this receipe. I have finally implemented it today. It came out beautifully..but it came out darker than your own, albeit I didn’t freeze it. Also, one plaintain did not fill me up. Next time, I will make two. But please, confirm that it is healthy?
Also, is it possible for you to do a receipe with cocoyam? I heard if we boil cocoyam and mix it inside the mixer/food processor, it will come out like Amara, and it is another healthy swallow to eat instead of eba and pounded yam.
Glad you tried the recipe.How unripe was the plantian you used? I am guessing the color is just a factor of plantain used. We do have a cocoyam pottage recipe here : https://www.9jafoodie.com/2011/08/yam-porridge-vs-cocoyam-porridge/. Cocoyam isnt as starchy as regualr yam, pounding it by itself will not result in amala like solid.
Like seriously you make my day. I tried it and it was the bomb. Can’t wait to welcome my wife wit this new found recipe. Keep up the good work. Tnx
That’s awesome! you are a great husband.
This is nice.just like the oat meal pudding.humm am gonna luv this.
tnx alot.
You are welcome. Happy cooking!
just tried it………..very nice. Thanks so much!
You are welcome
Wao….i just tried the fufu plaintain…..i so much love it…..now i have reason to buy unripe plaintain….God bless you for d good job u r doing….
Amen Amen.. thank you much
I as well stumbled on your site today. Which l think it is great for Africans living oversea and need soul meal. But unripe plantain has very low sugar consist and it is recommend ed as such. Looking for sites that can help promote my food brand. Belloue foods, makers of Beans flour & peeled, Ogi & Ogi Baba, Plantain flour, lots of dried vegetable ( Bitter leaf & Ugwu )
Well, I tried this and had it with draw soup. It was so sharp-sharp and easy, and I enjoyed it! However, I didn’t expect the consistency to be as light as it was– wasn’t as firm as what I see in the pictures above even after it cooled. I’m suspecting, however, that was because I used a plantain that was closer to semi-ripe than totally unripe. Could that be it? Next time I will make sure the plantain is totally green.
You definitely need to use unripe plantains not semi ripen. also make sure you don’t add too much water when blending.
My Mum and Dad need to know about this. So great!
Whao!!!! Great job guys. I stumbled on this site yesterday, can’t stop studying the recipes…this weekend will be a great adventure. i love you, seriously.
Thank you so much Funmi. Please remember to share some of your creations with us.
If this works I will luv u for life
OMG! thanks; I love plantain fufu and I always buy the boxed product but now that I can make it myself = happiness
This is a great idea and can’t wait to try it. I’m ghanaian and our fufu is made from boiled plantain which is then pounded in a mortar. In the uk the only alternative is those potato filled flours with no taste so I’m very happy to see this. I’ll pass on to friends and family. Thank you 9jafoodie for your knowledge.
Excited for your feedback
Wow! I will and make this for my mom who has heart disease.
That’s great. Happy cooking
I am so glad you tired it and liked it. Thank you.
I am a Nigerian American who just got into cooking the food of my heritage since I didn’t learn many recipes while living with my parents when younger. I’m wondering how to best store leftover fufu, how best to reheat it, and how long those leftovers last? Please and thank you, fellow lovers of Nigerian cuisine!
If you mean leftover as in already cooked, then you can store it in any dish with a tight seal cover. Now to reheat you will need a good, strong Ziploc bag. Add the left over in the Ziploc bag and break it apart into small pieces while in the bag, seal the Ziploc bag until its almost close (meaning you leave a little open-you don’t want the bag to blow from heat pressure) and microwave to desired heat (not too hot though). Remove from microwave and work the fufu while in the bag -so basically kneading the fufu to get all those pieces back together. Be careful not to burn yourself. After getting the pieces back together in a consistency you like you can put it in the microwave again if you want it warmer.
Storage-wise, leftover fufu can keep for 1 solid week if stored in a tight seal container in the fridge.
Ps. I assumed fufu included pounded yam, garri, plantain, oat etc and not only cassava.
Thanks
Just stumbled on this site, love it! Will definately try this recipe>> Do you think we can do the same with yam? (I Love the REAL pounded yam and dont have a motoar or want to pound either) not the potatoe and cassava flour alternative sold as poundo yam.
Wow! Never knew it was this easy…and healthy too! Got lots of unripe plantains around me and this has broadened my mind on the things to do with them! :) Thank you 9jafoodie :)