Since going gluten-free, I've had to look outside of Western culture for recipes. Asian recipes are nice, but I found this cake recipe on a Liberian (African) site.
Fufu is a thick, pasty starchy, usually made from roots, that is a staple food of Central and Western Africa-- and it's not in the cake. However, it was in the site name (
www.fufucafe.blogspot.com), so when I would search for the recipe I would type in "fufu". Hence, fufu cake.
FUFU CAKE RECIPE
7 large bananas (enough to loosely fill the blender)-- if you want to go traditional, then use plantains
1 cup canola oil
1 egg
1 cup water
1/2 to 3/4 cup molasses
1 tsp stevia, optional
2 cups
cream of rice-- recipe here
2 tsp baking soda
3/4 tsp salt
Blend the wet ingredients in the blender until smooth. Combine with dry ingredients. Pour into a greased 9x13 baking dish and bake at 350 for an hour. No, seriously, an hour. I always want to pull it out early, and it is always crunchy when I do. The cake must be in the oven for an hour to cook the raw rice. If it burns before an hour, then the next time add a bit more water.
This cake holds well: I can bake it on Sunday and the children will eat off it until Tuesday.
Personally, when I hear of Fufu, I think of "Fufu the Snu." Maybe that's just me.
Matthew had a great time at the Pinewood Derby. In the weeks before, he constructed his own car--by himself. He raced his car at the Derby and won the award of "Cool Paint Job." Thanks to Rebecca Duke-Barton for taking these pictures! In the fourth picture, you can see David on the pit crew! Such talented guys!
This recipe has been rushed to the blog as quickly as possible with complete OMGoodness status. This pudding is so rich and chocolatey and easy and good and versatile and... it's that good.
Whisk the sugar and tapioca in a saucepan. Stir in the almond milk and cook over medium heat until bubbly and thick. Stir in remaining ingredients. Pour into small bowls and chill for 2 hours.
