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Real fufu can be made out of most anything.  One of the classical versions of this African food is made with yams.  When made extremely thick and dry, it's used as an edible spoon to dip stew and sauce out of a common pot.

Many people object to the texture and chewiness of brown rice, although it is much superior to white for nutrition and flavor.  In addition, seniors with some chewing and/or swallowing problems, as well as youngsters cutting teeth, will find it harder to eat.  You can cook it until it's sticky-soft, but you can end up with a tasteless, scorched glob.  So make a non-traditional foo-foo (fufu) out of it. 

Brown Rice Fufu

olive oil
1/2 large onion, chopped
salt and black pepper
chopped or sliced garlic cloves
a lg. dash of turmeric
1/2 tsp. salsa seasonings or Mrs. Dash spicy
1 cup + 2 Tbsp brown rice
2 cups water

Combine the seasoning, including the garlic.  Heat oil in a heavy pan or a pressure cooker until it shimmers.  Add onion and stir until it starts to turn golden.  Add seasonings and stir with a wooden spoon for a moment; don't let the garlic brown.  Add rice and continue to stir until some of the kernels have turned whitish color.  Add water and bring quickly to a full rolling boil.

Cover, turn to lowest possible heat, and cook.  This will take 20 minutes in a pressure cooker.  Follow package directions if you use a saucepan, or taste for doneness.

Remove from heat and let cool for a few minutes.  Place rice in the food processor or blender, and process until mostly chopped up.  If you have any leftover boiled plantains, potatoes, malanga, cassava (yuca), or cooked grits, add that too and process some more.   Mixture should be slightly stiffer than mashed potatoes.   If too thick, add a little water.  If too thin, add some dried potato flakes.  Taste for salt. 

Serve with butter or margarine, or top with gravy, creamed chicken or turkey, or with meat in sauce or gravy.   You can even sprinkle with cheese and then cover with some leftover spaghetti sauce. 
 

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