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Nigerian Eggplant Fufu

Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked.

Ingredients

  • 2 eggplants
  • 2 tablespoons psyllium husk powder
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Method

  1. Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.
  2. Absorb excess water from the eggplant with paper towels, then blend with the food processor.
  3. Transfer the eggplant purée to a pot, and stir over medium heat for 2 minutes.
  4. Add the psyllium husk, and stir for additional 3 minutes.
  5. Shape into desired portions.

Notes

  • Choose small or medium-sized eggplant for your fufu, as they contain fewer seeds and are sweeter. It is also best to use eggplant with indentations since they are sweeter and have fewer seeds.

Equipment

  • Pot
  • Food processor
  • Paper towels

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