Ingredients
Fruit
- 12safou, African plums, ripe and deep violet
Also
- salt
- a little chilli, optional
To serve
- roasted or boiled maize cobs
- bread
- or on its own
Equipment
- a charcoal fire, a griddle, or a pan of hot water
Directions
- Wash the fruit and pat them completely dry.
- Turn them frequently for 5 to 8 minutes. The skin blisters and the flesh softens quickly, and left too long they collapse and the oil runs out.
- Use hot water rather than a rolling boil, and leave them 5 to 10 minutes. Boiling water cooks them too fast and the flesh turns to mush, so hot water and a covered bowl is the gentler and more reliable method.
- Salt is the standard seasoning and it lifts the mild flesh considerably.
- Serve them warm alongside roasted or boiled maize. Eat them warm rather than cold, because they firm up again as they cool and lose the buttery quality.
Technique
- It is called safou or prune in Cameroon, ube in Nigeria and atanga in Gabon.
- The fruit is high in oil and is genuinely nutritious rather than a mere snack.
- Frozen safou is exported and works reasonably, thawed and then heated.
Substitutions
- Frozen safou, sold in African shops.
- There is no real substitute, though a warm firm avocado is the nearest in texture.
Variations
- Boiled rather than roasted.
- Spread on bread like butter.
- With chilli and salt, as a savoury snack.
History
The fruit of Dacryodes edulis, called the African pear; Cameroonians roast it soft and eat it with grilled corn during the rainy season.
Frequently asked questions
What is Safou?
Safou is a snack from Cameroon: violet African plum roasted until buttery, eaten with roast maize. The fruit of Dacryodes edulis, called the African pear; Cameroonians roast it soft and eat it with grilled corn during the rainy season.
How long does Safou take to make?
Safou takes 5 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Safou?
Yes, within limits. Frozen safou, sold in African shops. There is no real substitute, though a warm firm avocado is the nearest in texture.
What is the most important thing to get right in Safou?
Use hot water rather than a rolling boil, and leave them 5 to 10 minutes. Boiling water cooks them too fast and the flesh turns to mush, so hot water and a covered bowl is the gentler and more reliable method.
