Cabbage fufu is soft and delicious, and it's an excellent substitute for traditional fufu recipes that you can't eat if you're on a strict low carb/keto diet. Cabbage fufu is simple to prepare and goes well with any African soup. This cabbage fufu recipe uses psyllium husk powder and is perfect for when you need to swallow something.
If you're looking for pounded yam, cauliflower fufu is the way to go, and if you're looking for Eba, cabbage fufu is the way to go. You'll be more contented if you pair these with any amazing African soup.
WHAT IS CABBAGE FUFU SERVED?
Cabbage fufu is a staple in many African soups and stews. Most African soups are low carb and keto-friendly, which is great news.
Prep Time: 5 minutes
Cook Time: 10 minutes
· One cabbage, medium
· Psyllium husk powder, 1 1/2 tbsp
1. Remove the outer leaf of the cabbage, wash it, remove the core, and chop it into small chunks.
2. Pour enough water into the blender to make it work properly, then blend until smooth.
3. Place the blended cabbage in a cheesecloth or nut bag. Allow the water to drain.
4. Gently squeeze to release more water (don't squeeze until dry).
5. Transfer cabbage to a pot and stir for about a minute over medium heat.
6. Mix in the powdered psyllium husks. To avoid lumps, vigorously mix in. Stir continuously until the cabbage has come together.
7. Turn off the heat source. Make three servings of the cabbage fufu—wrap cling film around each section.
8. At this point, the cabbage fufu will be very soft. Don't worry; the mixture will harden up as it cools. Allow for an 8-minute rest before serving with your favorite soup.
Refrigerate the remainder for later use.
CABBAGE FUFU STORAGE
Cabbage fufu can be prepared in advance. It's best to make it ahead of time and keep it refrigerated or frozen until you need it. It's a convenient way to meal prep and plan. It can be kept up to a week in the refrigerator and up to a month in the freezer.