ETHNIC COOK : Fufu Platter: In Nigeria They Use Rice Flour Instead of Mashed Potatoes

Nigeria is a tropical country rich in fruits and vegetables. The diet is starchy, augmented by small quantities of meat, but the main source of protein is black-eyed peas.

Dorcas Lawal of the Yoruba tribe uses another typical ingredient--ground melon seeds--to make a wonderful stew. The seeds add the texture and appearance of a grain to a combination of smoked turkey, tomato sauce and spinach.

Lawal is from Ogbomoso in Oyo state, which is located in the western part of the country. She is a senior at Cal Poly Pomona, majoring in home economics with an emphasis on food in business. And she plans to establish a bakery when she returns to Nigeria.

Lawal serves her stew with Fufu --rice flour cooked with water until soft and fluffy. This starchy accompaniment serves the same function as mashed potatoes, noodles or rice with a Western stew.

Nigerians would boil and pound a variety of yam to make Fufu , Lawal says. Although rice flour creates a different taste, the texture is the same. ( Fufu is a term used by the British, she explains. She calls the yam preparation iyan .)

Packaged ground melon seeds--they’re called egusi-- can be found in shops that carry African ingredients, such as Stone’s Market and Bakery, 6700 Crenshaw Blvd., Los Angeles. Lawal uses Sands brand, packed by Sands African Imports of Newark, N.J. She grinds the seeds with onion before adding them to the stew. This gives a “curdled” texture that she likes.

Nigerians drink tea morning and night, but prefer water with meals. Dessert is not part of the culture, Lawal says, so if she were to serve something after a Nigerian dinner, it would be fruit.

SPINACH-EGUSI STEW WITH FUFU

1 cup ground melon seeds (egusi)

2 tablespoons freshly ground onion

1/2 cup oil

2 medium tomatoes, ground

1 medium onion, ground

1/2 teaspoon cayenne pepper

3/4 cup water

1 pound smoked turkey, cut into 2-inch pieces

Salt

1 bunch spinach, finely sliced

Fufu

Combine melon seeds with 2 tablespoons freshly ground onion in blender and process few seconds. Combine oil, tomatoes, remaining ground onion, cayenne and water in medium saucepan. Cover and cook over medium heat 15 minutes. Stir occasionally. Spoon egusi mixture over sauce.

Cover and cook 10 minutes. Uncover, stir and add smoked turkey. Cover and cook 10 minutes, stirring occasionally. Season to taste with salt. Stir in spinach and cook, uncovered, about 3 minutes. Reduce heat to low and cook 2 minutes longer. Serve with Fufu or rice. Makes 6 servings.

Note : Lamb, beef, chicken or smoked fish can be substituted for turkey.

Fufu

8 cups water

3 1/2 cups rice flour

Bring water to boil in large saucepan. Set aside 1 cup boiling water. Add rice flour to saucepan and stir with wooden spoon to form smooth dough. Reduce heat. Add reserved 1 cup water to dough. Bring to boil. Stir until dough is soft and smooth. Makes about 8 cups.

Each serving contains about:

705 calories; 89 mg sodium; 26 mg cholesterol; 33 grams fat; 83 grams carbohydrates; 22 grams protein; 1.13 grams fiber; 42% calories from fat.