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Nigerian Eggplant Fufu

Nigerian eggplant fufu is a swallow made from eggplants Despite the dark purple colour of eggplant, it turns a dark greyish colour as in amala when cooked.

Source and licence

"Nigerian Eggplant Fufu" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Eggplant_Fufu, revision 4518757), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Eggplant_Fufu&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518757

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.
  2. Absorb excess water from the eggplant with paper towels, then blend with the food processor.
  3. Transfer the eggplant purée to a pot, and stir over medium heat for 2 minutes.
  4. Add the psyllium husk, and stir for additional 3 minutes.
  5. Shape into desired portions.