Spinach Fufu
Spinach fufu is a Nigerian swallow that gets its green color and soft texture from blended spinach rather than from yam or cassava. Oat flour binds the strained puree into a dough you can mould into balls, and it cooks in under an hour. Semolina, corn flour or cassava flour also work as the binder, so you can use whatever is in the cupboard. Serve it with any soup.
Instructions
Put the rinsed, chopped spinach in a blender with a small splash of water and blend until it forms a thick green puree.
Pour the puree into a strainer and press out the excess liquid, so the spinach is damp but not wet.
Transfer the strained spinach to a pot and cook it for a few minutes, stirring, until it is hot and has softened.
Stir in the oat flour a little at a time, working it in with a firm stir until the mixture comes together as a smooth, mouldable dough.
Shape the dough into balls and serve warm with the soup of your choice.
Make it personal.
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