Fufu Bread

No, it’s not more cornbread!

This is a quick bread that I made with fufu flour.  Fufu flour is a very fine powdery grind of plantain, cassava, and potato.  Be careful.  Not all fufu flours are created equal.  The ratio of plantain to cassava to potato may vary.  As a matter of fact, there are fufu flours that are made of cassava exclusively.  And, there are fufu flours made of oat and rice, too.  Take this into consideration.  The differences in that ratio will effect the bitterness (or lack thereof) in your finished product.

Even though this bread has a fairly healthy dose of sugar, there was a distinctively noticeable bitterness from the dried ground unripe plantain.

Fufu Bread
makes 1 8×8 inch baking dish

1 1/3 cups fufu flour (with plantain, cassava, and potato)
3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/3 cups buttermilk
2 eggs
1/4 cup peanut oil
1 tsp vanilla extract

Preheat oven to  425 degrees F.

Butter baking dish.  Set aside.  When oven is fully heated, combine dry ingredients in a large bowl.  Stir vigorously and make a well.  Add buttermilk, eggs, 1/4 cup peanut oil, and vanilla extract.  Stir gently to combine.  Pour into buttered baking dish and place in the oven.

Bake for approximately 35 minutes.

This was perfect with Jamaican Brown Stew Chicken.

Enjoy it while it’s still warm!