Plantain fufu or Plantain amala is healthy nigerian swallow that is paired with soups like efo riro , egusi soup and the rest. Some of us love our swallow. For example, people like me can not do without eating swallow at least once a week. I'm fully fledged Nigerian like that and you know I am a staunch supporter and believer in the goodness and joy of Nigerian food 🙂
PLANTAIN FUFU
Plantain fufu is also known as plantain swallow or plantain amala. Gone are the days when we are limited to swallow like pounded yam , amala and the like. Now we make healthy foods into swallow. There is the Bulgur solid from yours truly K's Cuisine which recipe can be found here and there is plantain fufu among many other healthy way of eating swallow.
Plantain fufu or plantain amala is made from unripe plantain. Some call it plantain amala simply because of the similarities in colour and texture with amala.
It is easy to make, good for the body as it's high in nutrients. So when next you feel like eating swallow, think of the healthy plantain fufu.
PLANTAIN FUFU RECIPE
Here is how to make it in 5 easy steps. Lets go:
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
INGREDIENTS
Unripe plantain
Water
HOW TO MAKE PLANTAIN FUFU
1) Freeze the unripe plantain for 2 days, take out from the freezer and leave to thaw
This step is optional. It only serves in making the plantain fufu slightly darker, almost the colour of amala. You can omit this step and go straight to step 2
2) Peel and cut the plantain into blender and blend with very little water
3) After you've blended the plantain smoothly, pour into a pot
4) Put the pot on heat and start stirring the plantain.
5) The plantain starts to thicken and form solid. If need be, add a little water to get the consistency you want but it usually does not require extra water.
5) The plantain forms smooth solid and it is ready to eat. Serve with soup like Ogbono, Ila asepo, groundnut soup, or any soup of choice.
I served with Ogbono Okro soup in these pictures. For Ogbono Okro recipe, click HERE.
It is light and tastes yummy. Why not give it a try? you won't be disappointed.
Bon appetit
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Plantain Fufu (Plantain Amala)
Equipment
- Pot
Ingredients
- 1 Unripe plantain
- ¼ cup Water
Instructions
- Freeze the unripe plantain for 2 days, take out from the freezer and leave to thaw.This step is optional. It only serves in making the plantain fufu slightly darker, almost the colour of amala. You can omit this step and go straight to step 2.
- Peel and cut the plantain into blender and blend with very little water.
- After you’ve blended the plantain smoothly, pour into a pot.
- Put the pot on heat and start stirring the plantain.The plantain starts to thicken and form solid. If need be, add a little water to get the consistency you want but it usually does not require extra water.
- The plantain forms smooth solid and it is ready to eat.
- Serve and enjoy with soup of choice.
Notes
Nutrition
This post was first published October 24, 2014. Republished to add printable recipe card February 12, 2020.
" Be the change that you wish to see in the world"- Mahatma Gandhi
Can you blend plantain and put in the freezer and be taking small small anytime you want to prepare the swallow?
Lol, I don't eat garri,I'm not diabetic but don't want excess carbohydrate since I love rice a lot,I blend the unripe plantain straight away after cutting with lil water,then I cook on fire till when cooked bf serving to allow it cool down,its rich and delicious
Plantain amala is widely eaten in the "oke" of Yorubaland. Green plantain are sun dried and then milled. The milled product is called kelu (re-mi). The other amala like this is made from sun dried "anomo" (Yoruba's sweet potato).
This one u are seeing,is fresh plantain,blended,not dried plantain,its richer than dried plantain
Thanks Bukky! I didn't know it's easy to prepare plantain amala this way. No more hassles peeling and drying to get plantain flour. Kudos!
Just thought I should leave a note. I tried this and it's amazing! Never heard about it before reading it on your blog. It's so convenient for times when I run out of okele..thank you!
Hello Buks,
Thanks for taking out time to leave a note. I appreciate each and every feedback left on the blog. You're welcome 🙂
Love ur okro soup
Thanks Kemisola 🙂