Cabbage Fufu | Low Carb, Keto-Friendly, Gluten-free Fufu

Cabbage Fufu | Low Carb, Keto-Friendly, Gluten-free Fufu

July 21, 2019 100 By William Morgan


Hey guys, the next in line in this low carb
fufu meals series is Cabbage Fufu.
This is tailored to those on a low carb diet
but remember
anyone who wants to reduce his or her carbohydrates
intake can enjoy it.
I’m not on any special diet but I can eat
these low carb fufu meals
while still eating rice and other classic
fufu meals.
They help you reduce your carbs intake without
you missing out on swallow meals.
We’ll be using 1 medium cabbage.
We all know that cabbage is a vegetable that
does not have starch
so you can’t mould it into a fufu ball.
Because of that we will need a low carb binder.
One of such binders is psyllium husk.
It is a popular binder in the ketogenic diet
world.
Another binder you can use is Xanthan Gum.
Xanthan gum is used mostly in baking
but it also works well with binding the cabbage.
I will use both of them in this video and
give you a feedback on the texture.
Please ooo, read up on these ingredients
so you will be sure that they are good for
you before you use them.
To make the cabbage fufu, chop the cabbage
all up.
Blend with just enough water to get your blender
moving.
When done, pour into a muslin bag.
You can also use a washed brand new pillowcase.
Wring it then place heavy objects on it to
help press out all the water.
I’ll use psyllium husk to bind some and use
xanthan gum to bind the rest.
Put the cabbage in a pot and start stirring.
I’m using medium heat.
Once it heats up, take a note of the time
and stir it steadily for 5 minutes.
Add 1 teaspoon of psyllium husk and keep stirring
for another 2 minutes.
You will see it coming together like a starchy
fufu meal.
Take it off the stove and wrap it in a plastic
film.
This is very important so that it will remain
mouldable.
The texture of Cabbage fufu bound with psyllium
husk feels more like eba.
Next we will test with Xanthan Gum.
Again, put the cabbage in the pot and when
it heats up,
note the time and stir for 5 minutes.
Add one quarter teaspoon of xanthan gum.
Xanthan gum is more potent than psyllium husk
so a small quantity gets the job done.
Stir for 2 more minutes then wrap it up as
well.
The Xantham gum gives the cabbage fufu a softer
texture,
it feels like semolina or semovita.
If you are on a strict low carb diet, you
MUST serve it with a low-carb Nigerian soup
such as Ogbono Soup, Okra Soup, Vegetable
Soup, Miyan Kuka and many more.
The full list will be in the description box
below the video.
But for any other person, you can serve it
with any Nigerian soup.
Next I will share Aubergine or Egg Plant Fufu.
Bye see you soon!