Carrot Fufu
Carrot fufu is a low-carbohydrate swallow made from nothing more than blended carrot and a binder. It is eaten in Nigeria as a lighter stand-in for heavier starchy swallows. The key step is squeezing the carrot paste dry in cheesecloth, which leaves a pulp that cooks quickly. Psyllium husk then makes it moldable, giving a texture close to eba, ready in about 15 minutes.
Instructions
Blend the chopped carrot until it forms a completely smooth paste. Cut or scrape off any dark marks on the carrot before blending.
Spoon the paste into a piece of cheesecloth and squeeze hard to press out all the liquid. What is left should be a fairly dry pulp.
Cook the pulp in a pot over medium heat for 5 minutes.
Stir in the psyllium husk powder or xanthan gum to thicken and bind the mixture. It is ready when it holds together and can be molded into a smooth ball with a texture like eba.
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