Nigerian Eggplant Fufu
Photo: Londonsista, CC BY-SA 3.0
Nigerian eggplant fufu is a swallow made from eggplant, thickened with psyllium husk instead of a starchy flour. The purple vegetable cooks down to a dark greyish dough that looks much like amala, so it works as a plain, soft partner for soups and stews. Choose small or medium eggplants with an indentation at the base, since they are sweeter and hold fewer seeds. The method takes only a few minutes of stirring.
Instructions
Cut the eggplant into small pieces and put them in a pot of boiling water until they soften. Drain them well in a colander.
Pat the softened pieces with paper towels to soak up as much water as you can. Wet eggplant will make a loose fufu, so be thorough here.
Blend the dried pieces in a food processor until you have a smooth purée.
Pour the purée into a pot and stir it over medium heat for 2 minutes.
Add the 2 tablespoons of psyllium husk and keep stirring for another 3 minutes, until the mixture thickens into a dough.
Shape the dough into portions of the size you want and serve.
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