Serves 6 as a side | prep 2 mins | total time
- 350g fine semolina
- Put the semolina in a small saucepan, mix in 375ml of just-boiled water and stir into a thick paste. Put the pan over a low heat and slowly add another 375ml of just-boiled water, stirring continuously and smoothing out any lumps with the back of a wooden spoon (the low heat will absorb the last of the moisture).
- Shape the fufu into a dumpling-like mound in each serving bowl, then ladle the groundnut soup over the fufu.