RE: warning!!!! warning!!! warning!!!!!!!!!!!
I was so offended to receive that email that I contacted the sender, John Dikko on West Africa's Ivory Coast and demanded he make amends by sending his mother's favorite recipe.
So, here it is ... John Dikko's mother's favorite "SAUCE CLAIRE AND FUFU"
SAUCE CLAIRE AND FUFU
red palm oil
aubergines (yellow/white variety in Cote d'Ivoire)
1 fish (cleaned!)
3 hot peppers
2 or more bouillon cubes
Conventional west African fufu is made by boiling such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. The first early-morning sounds of rural west Africa are often the rhythmic thud-thud's of fufu being made.
Making fufu involves boiling, and then extensive pounding, and vigorous stirring until the fufu is very thick and smooth.
Cook all ingredients in water to cover until plantains are tender, then remove plantains from sauce and pound separately with more red palm oil ... typically this is done with a mortar and pestle but mashing with a potato masher and wooden spoon can be used, then beat and stir until completely smooth. This might take two people: one to hold the bowl and the other to stir.
Shape the fufu into balls and serve immediately with Sauce Claire that has been continuing to simmer.
Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating.
(ok, ok ... so maybe I didn't contact the sender for the recipe. But now we have some example of what fuels someone to spam the world ;-) ... Sonny )