Comments on: FuFu Food

By: Daily Spud

Daily Spud — Fri, 20 Feb 2009 18:52:33 +0000

Hi Adel and welcome! Yep, I’m a regular visitor to the Asia Market. It is definitely one of the cheaper places to get Asian food supplies in Dublin…

By: adel

adel — Thu, 19 Feb 2009 00:39:36 +0000

thanks for enlightening me on this FUFU topic. I never heard of it nor tried it (probably tried unknowingly) in any form..
hey,you frequent Asia Market too?Yeap, I am not able to restrict myself to the shopping list when I am there..
I go there almost once a week to stock up on those spices..and fresh Thai cooking ingredients. I notice the prices are cheaper than ‘Spice of Life’ on Mall St.

By: Daily Spud

Daily Spud — Sat, 13 Dec 2008 13:41:29 +0000

So far, I’ve tried frying the fufu dumpling, thinking it would be a bit like fried potato cakes, which are a very traditional part of an Irish “fry-up”. The result wasn’t bad but the high heat seems to turn the starchy fufu to a consistency that’s somewhere between chewy and gluey, so I think it’s back to the fufu drawing board for me!

By: Chef E

Chef E — Wed, 10 Dec 2008 16:36:17 +0000

This one is going on my ‘Foodie Discoveries’ list to try…and i will be interested in seeing what you make with it as well…

By: Daily Spud

Daily Spud — Wed, 10 Dec 2008 14:39:14 +0000

Vlad, my good man, the daily spud will get to all of these topics in good time :)

By: Vladimir

Vladimir — Wed, 10 Dec 2008 13:14:25 +0000

I voss born in Vladivostok and I’m vladdy glad I voss. So, Spud….what about somezink to do with famous “flowery” spud eh ? also…ze west shud realise true origin of “spudnik” ..many peoples vonderink about vot voss in ze spudnik ? can you guess , daily spud ? all ziss bleeping – vot voss ze cause , eh ? intriguing, no ? ..more tomorrow.

By: Daily Spud

Daily Spud — Sat, 06 Dec 2008 13:57:50 +0000

I’d certainly never noticed it before, Miss V, and sometimes you just have to try these things out :)

By: miss v

miss v — Sat, 06 Dec 2008 12:53:50 +0000

never seen it before. interesting!

By: Daily Spud

Daily Spud — Sat, 06 Dec 2008 12:28:25 +0000

If you can get fufu flour with a higher percentage of cassava, then that might be worth a try. I’m inclined to think that the slightly bitter taste from the plantain fufu flour would make it more suitable for savouries – whereas I expect that the cassava / tapioca would have less of an aftertaste and a sticky quality suitable for desserts.

By: Tangled Noodle

Tangled Noodle — Sat, 06 Dec 2008 06:17:24 +0000

I’ve also seen fufu in Asian groceries and wondered what it would taste like. Hmmmm . . . one of my favorite desserts at a local Vietnamese restaurant is a sticky, dense cake made with cassava flour – I wonder if fufu would work?