*  Exported from  MasterCook  *
 Recipe By     : Carol Miller-Tutzauer riacmt@ubvmsc.cc.buffalo.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Miscelaneous                     Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          Bisquick
    2 1/2  cups          instant potato flakes
 1.  Bring 1 1/3 l of water to a rapid boil in a large, heavy pot. Combine the
 two ingredients and add to the water.
 2.  Stir constantly for 10-15 minutes - a process that needs two people for best
 results: one to hold the pot while the other stirs vigorously with a strong
 implement (such as a thick wooden spoon). The mixture will become very thick and
 difficult to stir, but unless you are both vigilant and energetic, you'll get a
 lumpy mess.
 3.  When the fufu is ready (or you've stirred to the limits of your endurance!),
 dump about a cup of the mixture into a wet bowl and shake until it forms itself
 into a smooth ball. Serve on a large platter alongside a soup or stew.
 Author’s Notes:
     From African News Cookbook: African Cooking for Western Kitchens, Africa
 News Service, Inc., edited by Tami Hultman, Penguin Books (Viking Press), ISBN 0
 14 046.751 3 (pbk).
     Conventional West African fufu is made by boiling such starchy foods as
 cassava, yam, plantain or rice, then pounding them into a glutinous mass,
 usually in a giant, wooden mortar and pestle. This adaptation for North
 Americans may trouble you if you try to stick to minimally processed foods. But
 it’s worth trying at least once with West African groundnut stews.
 Difficulty    : moderate.
 Precision     : measure ingredients.
                    - - - - - - - - - - - - - - - - - -