FuFu
by Jill DonenfeldCamarones con chorizo with fufu, spicy salsa, and plantain chips immediately caught my eye at Rayuela a while back. Fufu? It was something I’d never heard of! It turns out that the new nibble is a staple food of West and Central Africa composed of yams, cassava, plantains, or any other starchy root vegetable. Smoother and thinner in consistency than mashed potatoes, fufu is a subtle way to add a mild starch to any dish.
Fried onions, garlic, olive oil, vinegar, and savory bits of bacon are sometimes added to the base porridge, and at Rayuela, the chefs are certainly adding a delicious twist to the core concoction. The fufu adds a perfect counterpoint to spicy chorizo, sweet shrimp, and crispy chips. I’ll be making up for lost time by indulging in this dish many times over!
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