Dumboy Recipe
Yield: 4 LbsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Peel about 4 lbs. of cassava roots. Cut into pieces and place in
boiling water for about 15-20 minutes. The cassava should not be too
soft. When a fork can pierce it, remove from heat and cool. Drain
off the water and beat (after first cutting into very small pieces)
well. After mashed up, keep wetting your pestle in water until dumboy
is of desired consistency.
Title: Fufu
Categories: Ethnic, Vegetarian
Yield: 1 Batch
Peel about 7 lbs. of cassava roots and let stand in water several
days until it ferments. Drain water and beat the cassava. Strain it.
Use the sediment that has settled in the bottom. Drain water and
place remainder in a pan. (Note: Most people buy fufu in the market,
thus elmininating the above stage. For either, continue as follows.)
Place in a pan, and pour just enough water in to make a heavy paste.
Mash until all lumps are out. Strain until all chaf is removed. Cover
and let stand for one-half hour (all water comes to top). Pour off
water and cook to a thick paste, stirring all the time over a slow
fire until done (it will change from a white to a crystal-clear
color). Cool. May be made into small balls.
Source from luhu.jp
boiling water for about 15-20 minutes. The cassava should not be too
soft. When a fork can pierce it, remove from heat and cool. Drain
off the water and beat (after first cutting into very small pieces)
well. After mashed up, keep wetting your pestle in water until dumboy
is of desired consistency.
Title: Fufu
Categories: Ethnic, Vegetarian
Yield: 1 Batch
Peel about 7 lbs. of cassava roots and let stand in water several
days until it ferments. Drain water and beat the cassava. Strain it.
Use the sediment that has settled in the bottom. Drain water and
place remainder in a pan. (Note: Most people buy fufu in the market,
thus elmininating the above stage. For either, continue as follows.)
Place in a pan, and pour just enough water in to make a heavy paste.
Mash until all lumps are out. Strain until all chaf is removed. Cover
and let stand for one-half hour (all water comes to top). Pour off
water and cook to a thick paste, stirring all the time over a slow
fire until done (it will change from a white to a crystal-clear
color). Cool. May be made into small balls.
Source from luhu.jp