Plantain Fufu Made in a Bread Mixer

In its traditional form, the preparation of fufu, a staple dish in many African countries, involves a labor-intensive process of pounding starchy ingredients, such as green plantains, with a large mortar and pestle. However, with the advent of modern kitchen appliances, such as bread mixers, making fufu has become much easier and less time-consuming. By using a bread mixer, one can achieve the desired consistency of fufu without the need for manual labor, making it a more convenient method of preparation.

Using a bread mixer to make fufu reduces the time and effort for individuals who are short on time or lack the stamina to manually pound fufu.

Using a bread mixer to make fufu simplifies the process. It offers convenience for individuals who are short on time or lack the stamina required for the traditional manual pounding of fufu. Fufu is a popular food in Nigeria that many people enjoy eating. It is 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 can be 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 Ugali

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 our Bread Mixer Fufu.


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


Heat the red palm oil in a large pot over medium heat. Add the chopped onion and 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, or until the vegetables are tender and the flavors have melded together. Serve with fufu.


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