NEAT Plantain Fufu is a traditional West African meal base made from plantains, processed into flour form for fast, easy preparation. It delivers the authentic soft and stretchy texture of hand-pounded fufu with the convenience of an instant mix.

• Net Weight: 24oz, 700g

• Gluten Free and Vegan Friendly

Recipe: Plantain Fufu with Egusi Soup

Ingredients:

• 1 cup Plantain Fufu flour

• 2 cups water

• 1 cup ground egusi (melon seeds)

• 1/2 lb beef or goat meat

• 1/4 cup palm oil

• 1 tbsp ground crayfish

• 1 onion (blended)

• Spinach or bitterleaf

• Seasoning cubes and salt to taste

• Optional: dry fish or stockfish

Instructions:

1. Prepare the Fufu:

   • Bring 2 cups of water to a boil in a pot.

   • Slowly stir in the fufu flour and reduce heat.

   • Stir continuously until smooth and stretchy. Set aside.

2. Cook the Egusi Soup:

   • Heat palm oil and add blended onion, frying until slightly browned.

   • Stir in ground egusi and crayfish; cook until oil begins to separate.

   • Add meat and dry fish, along with stock and water.

   • Simmer for 15 minutes, then add greens and seasoning.

   • Cook until soup thickens and flavors blend.

3. Serve:
   Shape fufu into balls and serve alongside egusi soup.

Names of Fufu in Other African Countries:

• Nigeria: Fufu / Amala / Pounded Yam / Plantain Fufu

• Ghana: Fufu (often made from cassava, plantain, or yam)

• Ivory Coast: Foutou

• Cameroon: Foufou

• Congo (DRC/RC): Fufu / Kwanga

• Togo/Benin: Akumé