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Home » Nigerian fufu recipes » Plantain Fufu (Plantain amala)

Published: Feb 12, 2020 · Modified: Feb 12, 2020 by K's Cuisine · This post may contain affiliate links ·

Plantain Fufu (Plantain amala)

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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 wrapped in clingfilm

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

IMG_1676

2) Peel and cut the plantain into blender and blend with very little water

IMG_1677

3) After you've  blended the plantain smoothly, pour into a pot

IMG_1680

4) Put the pot on heat and start stirring the plantain.

IMG_1684

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.

IMG_1686

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.

Plantain fufu

I served with Ogbono Okro soup in these pictures. For Ogbono Okro recipe, click HERE.

Plantain amala

It is light and tastes yummy. Why not give it a try? you won't be disappointed.

IMG_1714

Bon appetit

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plantain fufu wrapped in clingfilm
Print Recipe
4 from 8 votes

Plantain Fufu (Plantain Amala)

Plantain fufu or Plantain amala is healthy nigerian swallow that is paired with soups like efo riro , egusi soup and the rest. It is made from unripe plantain . It is healthy and delicious.
Prep Time5 minutes mins
Cook Time5 minutes mins
Course: Nigerian Swallow, Side Dish
Cuisine: African, Nigerian
Keyword: how to make plantain fufu, plantain amala, plantain fufu
Servings: 1
Calories: 240kcal
Author: K's Cuisine

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

Calculated calories are estimates only.
Serve with soup like Ogbono, Ila asepo, groundnut soup, or any soup of choice.

Nutrition

Calories: 240kcal

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

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Reader Interactions

Comments

  1. Osarieme says

    November 15, 2024 at 1:25 pm

    3 stars
    Thanks for teaching me these recipes I hardly know.
    Very informative, educating and enlightening.

    Reply
    • K's Cuisine says

      January 06, 2025 at 6:32 pm

      Thanks so much for the feedback.

      Reply
  2. Chinenye Anne says

    June 03, 2021 at 4:03 pm

    Can you blend plantain and put in the freezer and be taking small small anytime you want to prepare the swallow?

    Reply
  3. favour says

    July 22, 2016 at 12:33 pm

    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

    Reply
  4. FOLA says

    April 29, 2016 at 5:20 pm

    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).

    Reply
    • favour says

      July 22, 2016 at 12:35 pm

      This one u are seeing,is fresh plantain,blended,not dried plantain,its richer than dried plantain

      Reply
  5. nikky says

    July 16, 2015 at 8:25 am

    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!

    Reply
  6. Buks says

    February 06, 2015 at 7:35 pm

    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!

    Reply
    • K's Cuisine says

      February 14, 2015 at 12:10 am

      Hello Buks,
      Thanks for taking out time to leave a note. I appreciate each and every feedback left on the blog. You're welcome 🙂

      Reply
  7. Kemisola says

    October 24, 2014 at 2:06 pm

    Love ur okro soup

    Reply
    • K's Cuisine says

      October 24, 2014 at 7:49 pm

      Thanks Kemisola 🙂

      Reply
4 from 8 votes (7 ratings without comment)

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