I have never succeeded in preparing “real” fufu in the U.S., despite once bringing a Ghanaian mortar and pestle with me. Experiments with blenders, food processors, microwaves, and “make-do” mortars and pestles also failed. So in the U.S., Ghana-style fufu is usually made from boxed fufu powder, readily available in many international or African markets. There are various versions, generally called plantain and cocoyam flour, yam and plantain flour, or plain yam fufu flour. All I have seen also include potato granules. While fufu may be prepared on a stovetop, the easiest way is to use a microwave, except for large batches. Note that serving sizes in Ghana are much larger than recommended for North Americans.
If you cannot find fufu flour, substitute 1 cup potato starch flour mixed with 2 cups instant mashed potatoes and 4 cups of water. Cook as described above.
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