Innovative Fufu Recipes: Over 35 Step by Step Easy Fufu Recipes to Enjoy

By Kalangu Tshiswaka

WHY A FUFU COOK BOOK?
Fufu is the most popular meal in Africa; thousands of families are fed with fufu. Even babies starting as young as 6 months are given this meal.
That is why it has captured my attention to create a cook book showcasing the richness and diversity of this meal.
This book is intended to teach, step by step the culinary skills of preparing fufu. I know there are many out there struggling, trying again and again to cook fufu but without success. Now there is a solution, no more worries. The cook book for fufu has arrived.
Also I want to show that , there are many enjoyable ways to cook fufu My genuine desire is to show how fufu can be enhanced in flavour and in nutritional values and also customized to suit special dietary needs.
I encourage everyone to take the greatest advantage of this book to discover many scrumptious fufu and embrace some new ways. May these recipes become part of your fufu meal planning.

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 28, 2014
• ISBN: 9781496902146

Kalangu Tshiswaka

Kalangu Tshiswaka was born in the Democratic Republic of the Congo. At a younger age she acquired a passion for cooking exotic Congolese and other African recipes from her grandmother and mother who bestowed upon her the first essential skills she would use all her life. Travelling and settling later in Jamaica in her adult age, Kalangu acquired more knowledge on other overseas recipes. She enrolled in the prestigious B & E Catering Institute in Kingston (Jamaica) where she acquired her diploma in overseas cuisines. Kalangu did not stop there; a few years later upon immigrating to Canada she furthered her skills by receiving another certificate at the George Brown College School of Chef in Toronto. Her travels made her more curious and knowledgeable as she observed the importance and variations of fufu, which is common among all the nations throughout the world, yet not many people have realized this fact. This is why, with much love, care and delicious creativity, Kalangu decided to put together a wonderful collection of ideas and recipes created with and from ‘’ Fufu” as a base. Kalangu currently resides in Canada with her husband and children and grandchildren. This book is a debut of her as a Cookbook author. From her home to yours, she would like to wish you happy cooking and Bon Appétit.

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2014 Kalangu Tshiswaka. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 03/01/2015

ISBN: 978-1-4969-0213-9 (sc)

ISBN: 978-1-4969-0214-6 (e)

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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TABLE OF CONTENTS

CHAPTER 1   BASIC FUFU WITH MODERATE COOKING TIME 10-15min

1.   BASIC FUFU WITH YELLOW CORN FLOUR

2.   BASIC FUFU MADE WITH YELLOW SEMOLINA

3.   BASIC FUFU MADE WITH RICE FLOUR

CHAPTER 2   BASIC FUFU WITH FAST COOKING TIME (4-10 min)

1.   FUFU MADE WITH YAM FLOUR.

2.   BASIC FUFU MADE WITH PLANTAIN FLOUR

3.   BASIC FUFU WITH POTATOE FLOUR

4.   BASIC FUFU MADE WITH GARI

5.   FAST FUFU WITH CASSAVA FLOUR

CHAPTER 3   FUFU MADE FROM FRESH ROOT VEGETABLES OR STAPLES

1.   FUFU MADE WITH FRESH PLANTAINS

2.   FUFU MADE WITH SWEET POTATOES AND ROASTED GROUND NUT

3.   FUFU MADE FROM FRESH YAM (POUNDED YAM)

CHAPTER 4   FUFU, PLUS OTHER ADDED INGREDIENTS

1.   SPICED FUFU WITH GREEN PEAS

2.   CORN FLOUR FUFU MIXED WITH COCONUT MILK AND COD FISH (TURNED CORN MEAL)

3.   COMPOUND FUFU WITH TOMATOES

CHAPTER 5   READY TO EAT FUFU IN WRAPS

1.   DUCKONOO OR KENKE (FROM GHANA)

2.   KWANGA (DEMOCRATIC REPUBLIC OF