Cabbage Fufu
Cabbage fufu is a swallow made from cabbage instead of cassava, yam or semolina, meant to be eaten with soup. The cabbage is blended, squeezed dry in muslin, and briefly cooked. Xanthan gum then gives the paste enough body to be moulded into balls with the texture of semo. It is a practical way to enjoy a traditional soup and swallow pairing using a very different base ingredient.
Instructions
Peel off the outer leaves of the cabbage and throw them away. Rinse the cabbage well and cut it into pieces small enough to blend.
Blend the cabbage to a paste, adding water a little at a time only as needed to keep the blades turning.
Pour the paste into a piece of chiffon cloth or muslin set over a sieve and press out the excess water. The paste should be noticeably drier and more compact afterwards.
Transfer the paste to a pot and cook it for a few minutes.
Stir in the xanthan gum and keep stirring until the mixture is smooth and free of lumps. It should hold together as a dough that can be moulded into balls with a texture like semo.
Serve the fufu with a soup of your choice.
Make it personal.
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