There are two ways how I would make this particular type of fufu. One type I made with fufu from a box of fufu powder. However you can make it according to package driections but I came up with a fool proof microwave method and it turned out pretty good.
I put in a microwave safe pyrex bowl that came with a lid. It was 1/2 cup of the cocoyam fufu powder and I added 1 1/2 cups of water and stirred until it was a compleatly lump free slurry. I placed the lid over the bowl and placed it in the microwave on 130 which is 1 minute and 30 seconds.
When I heard that it was ready to come out of the microwave, I gently removed the lid off of the bowl which I laid across the top. I layed one pieces of cling flim across the lid and stirred the fufu making sure it was free from lumps and placed it on top of the cling wrap and moulded it then placed it back in the bowl after I cleaned it I placed it back in the microwave for 20 seconds.
The times on the microwaves very. My old one had a lower wattage and took 2 minutes to cook the fufu. It sparked a couple of times and I had that microwave for years. Mr. Riaz and I had to go buy a new one and this one we have works like a charm.
Another way is when the cocoyam is fresh which you will need 6 for one person. Wash and place in a pressure cooker and cook for 3 minutes after the pressure button pops up. Wait til pressure is gone then you can drain them and let them cool enough to peel. Peel and mash the cocoyam and shape in to a ball with a mortar and pestle. Cut the cooked cocoyam to make it easier to pound. Enjoy with your favoite soup.
Also do not forget cocoyam is also called taro root and in India and Pakistan it is called arbi or arvi and in Peshawar, Pakistan only it is called kachaloo and this is a Hindko word for cocoyam and other name as well is colocasia.
