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Liberia: Fresh Fish in Coconut Cream with Foo Foo (Fu-Fu)

Source of Recipe

unknown
Prepare 3 cups COCONUT CREAM (see page 226).
In a 12-inch skillet (electric if possible):
Saute: 1 Ib. ONIONS, thinly sliced
1 tsp. SALT
1/2 tsp. BLACK PEPPER
1 tsp. CRUSHED RED PEPPER or few drops TABASCO in
4 oz. BUTTER until soft but not brown.
Cut in halves 4 1-lb WHOLE FRESH FISH (trout, sea bass, pike, etc.), cleaned, with heads removed.
Season with salt and pepper.
Saute fish in the butter mixture for 1 minute on each side.
Pour the coconut milk over the fish.
Cover tightly and simmer gently for 10 minutes.
Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
Lay fish out on a platter with a spatula and pour the sauce over it.
Serve with Foo-Foo (Fu-Fu).


FOO-FOO (or FU-FU)

Cassava or Yam
Yield: 8 portions
Foo-Foo is pounded cassava or yam. It can be made from any mashed starchy vegetable and used as an accompaniment for a meat or fish entree.
Cook 3 Ibs. POTATOES in boiling salted water. Use either sweet potatoes, white potatoes, or yams, or a combination of any of them.
Remove the skins and mash.
Season to taste. Butter may be added but do not add liquid.
A quick Foo-Foo can be made with instant mashed potatoes. Cut down on the amount of liquid required in the directions to give a heavy consistency.