Carrot Fufu is a colourful, low carb fufu meal made from carrots. I love it because it does not have the sweet taste of carrots. Please note that carrots are not keto-friendly but I strongly believe that because of the way I prepared this carrot fufu, it may be keto-friendly as you will see later.
As with all Nigerian fufu meals, Carrot Fufu is served with Nigerian soups. To keep your carbs as low as possible, serve it with Nigerian soups that do not contain high carb ingredients such as Ogbono Soup, Nigerian Okra Soup, Edikang Ikong Soup (Vegetable Soup), Miyan Kuka, Efo Riro, Banga Soup and any other Nigerian soup that does not contain a starchy thickener. For any other person that is not on any special diet, serve with any Nigerian soup.
Ingredients for Carrot Fufu
You can make Carrot Fufu with these 2 combinations of ingredients:
- 10 small carrots
- ½ teaspoon Psyllium Husk
The texture of Carrot Fufu made with psyllium husk is a little bit thick so I think Xanthan gum will be a better binder.
- 10 small carrots
- ¼ teaspoon Xanthan Gum
Notes about the ingredients
- Psyllium husk and Xanthan gum are low carb binders that will make the fufu moldable so we will be able to make balls of fufu with it while eating. Carrot is a vegetable that contains only 8g of carbohydrates per 100g of carrot so fufu made with carrot alone cannot be molded into fufu balls. Please read up on these two ingredients to be sure they are good for you before you use them. See where to buy them from below.
- Carrot fufu prepared with psyllium husk has the texture of eba while carrot fufu prepared with xanthan gum has the texture of semolina or semovita.
- If you want to make larger quantities you can scale up the quantities of ingredients.
Where to buy Psyllium Husk: It can be gotten on KONGA or JUMIA
Where to buy Xanthan Gum: It can be gotten on KONGA or JUMIA
Directions for Making Carrot Fufu
- Trim the shoots of the carrots and cut off any dark marks. If your carrots are too muddy, scrape them.
- Grate the carrots.
- Blend with as little water as possible and pour into a muslin bag or a chiffon cloth to remove the water. Save the water.
- Wringe the chiffon cloth till there’s no water in the carrot pulp.
- Put the pulp into a pot on medium heat. Then start stirring
- When it heats up, check the time and continue stirring for 5 minutes. Add some of the water that came from the carrot if you notice it drying up and continue stirring.
- After 5 minutes, add the psyllium husk or xanthan gum and continue stirring for 2 more minutes or till a moldable dough is formed.
- Add a bit of the juice again, cover and cook for half a minute.
- Mix again till well combined.
- Wrap with a plastic film to keep it moldable. They say that a plastic film cause
Serve the Fufu with any Nigerian soup but if you are on a strict low carb diet, serve with the low carb Nigerian soups mentioned above.