Fufu Made in a Bread Mixer

Fufu Made in a Bread Mixer
Fufu Made in a Bread Mixer

Using a bread mixer to make fufu is a great idea because it reduces the time and effort for people who lack the stamina to manually pound fufu.

To make fufu, a popular dish with many names in many African countries, people traditionally have to pound starchy ingredients like green plantains using a big mortar and pestle. But now, with modern kitchen tools like bread mixers, making fufu is much easier and less time-consuming. Using a bread mixer helps achieve the right fufu texture without all the hard work, making it a more convenient way to prepare this dish.

Using a bread mixer to make fufu simplifies the process. It offers convenience for individuals short on time or lacking the stamina required for the traditional manual pounding of fufu. Fufu is a popular food in Nigeria traditionally made by pounding boiled root vegetables like plantains, cassava, or yams until they become a smooth, sticky paste. 

The traditional method of pounding fufu is time-consuming and physically demanding. Using a bread mixer significantly reduces the time and effort required. With the mixer's consistent and efficient kneading, you can achieve the desired fufu consistency in a fraction of the time.

Making fufu

Nigerian Plantain Fufu Recipe Made in a Bread Mixer


5 green plantains

2 tablespoons all-purpose flour

1 teaspoon salt

1/4-1/2 cup water


To prepare Fufu, start by peeling and evenly cutting plantains and placing them in a large pot. Cover them with water and boil until soft, which usually takes around 20 minutes. Once they are soft, drain the water and transfer the plantains to a mixer. Add salt and flour to the mixer and whip the ingredients until the mixture reaches the consistency of soft dough. Remember that Fufu should be much stiffer than mashed potatoes in texture.

Nigerian Palm Oil Vegetable Stew
Nigerian Palm Oil Vegetable Stew

Nigerian Palm Oil Vegetable Stew to Eat with Bread Mixer Fufu Recipe Above


2 tablespoons of palm oil 

1 medium onion, finely chopped

3 cloves of garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

1 medium eggplant, diced

1 cup of diced tomatoes 

1 can of red kidney beans, drained and rinsed

2 cups of vegetable broth

2 tablespoons of tomato paste

1 tablespoon of ground crayfish

1 tablespoon of ground cayenne pepper 

1 teaspoon of ground curry powder

1 teaspoon of dried thyme

Salt and pepper to taste

Fresh parsley or cilantro for garnish

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Heat the red palm oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté until the onion becomes translucent and fragrant. Stir in the diced red and green bell peppers, carrots, and eggplant. Sauté for a few minutes until the vegetables begin to soften. Add the diced tomatoes, kidney beans, and vegetable broth to the pot.

Incorporate the tomato paste, ground crayfish (if using), cayenne pepper, curry powder, dried thyme, salt, and pepper. Mix well to ensure the spices are evenly distributed. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes until the vegetables are tender and the flavors melded together. Serve with fufu.

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