How to reheat fufu

Fufu is a traditional food from West Africa and the Caribbean, similar to a dumpling. Make this Caribbean adaptation of the how to reheat fufu fufu recipe using a food processor. A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. There are many versions of fufu, with each West African country featuring its own favorite recipe. Cuba, Jamaica, and Puerto Rico have their versions, too, with sweet plantains and added animal fats such as butter, bacon, or lard.

In African tradition, fufu is served family style in a big round doughlike form. The dough is hand-pulled by each guest who uses it to soak up the juices in stews or soupy preparations. Thus, it’s customary to eat fufu with clean hands as this is finger food in the truest sense of the term. Cut the peeled yams into 2-inch chunks and place them in a large pot of well salted water. The water should cover the yams by about 2-inches.

Bring the yams to a boil over high heat. Keep a rapid boil until the yams are just turning soft, about 20 minutes. Drain the yams, reserving 2 cups of the cooking water. Place the cooled yams in a large bowl along with salt and pepper to taste, and the olive oil. Mash and mix the ingredients using a potato masher.