Fufu on the stove

Ingredients:

• 0.5 cups coconut flour

Preparation:

1. In a small saucepan, pour 1 cup of cold water over the coconut flour. Stir with a sturdy wooden spoon until the mixture is smooth and lump-free. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the porridge begins to set and thicken, 1-2 minutes. Once the fufu thickens, begin to stir it with a spoon in the saucepan until the mixture begins to pull away from the sides of the saucepan and turns into a thick paste, about 2 minutes.
   
   
   It's important to start cooking in cold water. Warm water will cause the flour to cook prematurely and form lumps.
2. Add 1/3 cup of water to the fufu, cover with a lid or foil, and bring the water to a boil. Remove the lid and begin stirring the fufu in the pan continuously with a wooden spoon until the water is absorbed. Continue stirring for another minute. Repeat this process 2 more times.
3. To test for doneness, dip a wooden spoon in water and gently touch the fufu with it. The porridge should have a glossy appearance, and the spoon shouldn't stick. If the fufu is still sticky, add more water and knead until the water is absorbed. Then test again with a damp spoon.
4. Line a medium plate with plastic wrap and spray it with cold water. Dip a wooden spoon in the water, then place the fufu on the wrap. Form a ball by twisting the four ends of the wrap together clockwise, then twist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with sauce or stew.