Difference between revisions of "Yam Foo Foo"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 11: | Line 11: | ||
| − | == | + | == Procedures == |
1. Place the [[yam]]s in cold, unsalted [[water]], bring to a full boil, and cook 25 minutes, or until soft. | 1. Place the [[yam]]s in cold, unsalted [[water]], bring to a full boil, and cook 25 minutes, or until soft. | ||
| Line 23: | Line 23: | ||
5. Shape the foofoo into balls with your hands, and serve warm. | 5. Shape the foofoo into balls with your hands, and serve warm. | ||
| − | [[Category:Ghanaian | + | [[Category:Ghanaian cuisine]] |
| − | [[Category:Ghanaian | + | [[Category:Ghanaian cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Yam Recipes]] | [[Category:Yam Recipes]] | ||
Latest revision as of 17:50, 26 June 2012
Ingredients
- 2 lb yams
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp butter
Procedures
1. Place the yams in cold, unsalted water, bring to a full boil, and cook 25 minutes, or until soft.
2. Remove the yams, cook, and peel. Mash with the other ingredients.
3. Place in a food processor, and run briefly to remove lumps. DO NOT PUREE! (If a processor is not available, go directly to step 4.)
4. Remove foofoo to a bowl, and beat with a wooden spoon or wire whisk until smooth. The foofoo should have a sticky, slightly resilient consistency.
5. Shape the foofoo into balls with your hands, and serve warm.
