Eggplant Amala Fufu (Swallow)

Eggplant Amala Fufu (swallow) is an excellent choice when you're on a keto diet and you crave the taste of the traditional Nigerian Amala Fufu (Elubo).

Amala, like all Nigerian fufu dishes, are high in carbs, but this recipe is made with eggplant (also known as Aubergine) for a delicious, low carb alternative. Eggplants are low carb, high fiber vegetable and the consistency is similar to that of Amala (soft and sticky), which makes it a great substitute.

Even though the eggplant is a dark purple color, it turns a dark, grayish color when prepared which is also similar to the color of Amala. So you have a vegetable which is the same color and the same consistency which makes it a perfect match.

Ingredients Used

Eggplant: When choosing the right eggplant to use, there is a lot of information online about which type to buy as one has more seeds and is slightly more bitter (note I said slightly, because you might not even notice it).

The prevailing wisdom is that the larger ones are slightly bitter and have more seeds, so choose one that is smaller or medium-sized. Also, eggplants have an indentation at the bottom. Those with a round indentation are sweeter and have fewer seeds while those with an oval indentation have more eggs and are slightly bitter.

Psyllium husk: This helps the eggplant to bind together and form the familiar fufu texture. It also provides a lot of fiber so you get full really quickly when eating this low carb fufu. I love to use Organic India Psyllium Herbal Powder and my fufu turns out perfect every time.

How to Make Eggplant Amala Swallow

1. Place a pot of water on the stove and bring to a boil. Then, cut the eggplant into large cubes. Don’t worry about it looking perfect as it will be blended anyway.
2. After cutting the eggplant, place it in the hot water on the stove and set it to high heat. My water had already boiled before I was ready so it only took about 10 minutes for the eggplant to get soft. The key is to keep boiling until you can pass a fork through it without any resistance.
3. Use a large slotted spoon to scoop up the boiled eggplant pieces into a large bowl lined with paper towels. This will help absorb some of the excess water. Using a food processor, blend the eggplant until it is pureed. Do not add any water at this stage.
4. Pour the pureed eggplant back into the pot and stir for 2 minutes on medium heat. Add two tablespoons of psyllium husk and stir for another 3 minutes. Note, it’s one tablespoon of psyllium husk for each eggplant. But again, not all psyllium husks are created equal.
5. Scoop into two plastic wraps and refrigerate for an hour. The longer it is refrigerated, the firmer it becomes due to the continuous binding of the psyllium husk.

Helpful Tips

• If you are not satisfied with the consistency of the fufu, add another tablespoon of psyllium husk but no more than that.
• Low carb fufu is best served fresh but you can refrigerate for 1-2 days if you need to.

📖 Recipe