Fufu dumplings
Serves: 6 as a side
Prep time: 2 minsTotal time: 
Recipe photograph by Kris Kirkham
Fufu dumplings
Serves: 6 as a side
Prep time: 2 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
212Kcal
Fat
1gr
Saturates
0gr
Carbs
43gr
Sugars
0gr
Fibre
2gr
Protein
7gr
Salt
0gr
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Ingredients
- 350g fine semolina
Step by step
- Put the semolina in a small saucepan, mix in 375ml of just-boiled water and stir into a thick paste. Put the pan over a low heat and slowly add another 375ml of just-boiled water, stirring continuously and smoothing out any lumps with the back of a wooden spoon (the low heat will absorb the last of the moisture).
- Shape the fufu into a dumpling-like mound in each serving bowl, then ladle the groundnut soup over the fufu.
