Cookbook:Nigerian Eggplant Fufu

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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.

• 2 eggplants

• 2 tablespoons psyllium husk powder

• Pot
• Food processor
• Paper towels

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.

• Choose small or medium-sized eggplant for your fufu, as they contain fewer seeds and are sweeter. It is also best to use eggplant with indentations since they are sweeter and have fewer seeds.