Ingredients
Fruit
- 1 kgsafú, the African plum
To cook
- water, for boiling
- 1 tbspsalt
To serve
- more salt
- bread, if wanted
- boiled cassava or maize
Note
- the fruit is not eaten raw, since it is hard and astringent
Directions
- Heat softens the flesh and converts it into a smooth buttery texture. It should feel firm rather than soft.
- Discard any that are split or leaking. The season is short and the fruit does not keep long. Rinse the fruit in cold water. Rub off any dust or surface bloom. Do not peel them or cut into them.
- Bring a pot of water to the boil. Add a good tablespoon of salt. Drop the whole fruit into the water. Take the pot off the heat immediately or lower it right down. They need only five to ten minutes in hot water.
- Press one gently: it should give easily under your finger. It goes from perfect to spoiled within a few minutes. Lay the whole fruit on a grill over glowing embers. Turn them every two or three minutes.
- Roast them for about ten minutes. A dry pan over a medium heat does something similar. Take one out and let it cool for a moment.
- Press it: the flesh should feel like soft butter. Bite into it: it should be smooth rather than gritty.
- Serve them warm, whole, in a bowl. Set out salt on the table for dipping. Eating them takes a moment to learn. Discard the large central stone. They are eaten warm and are not good cold.
Technique
- Raw safú is hard and astringent, so it is always cooked before eating.
- It goes from perfect to greasy mush within a few minutes, so watch it closely.
- Eat it warm, since the oil sets and goes waxy as it cools.
Substitutions
- There is no close substitute, since the fruit is specific.
- Roasting over embers in place of boiling, which is smokier.
Variations
- Roasted over a fire rather than boiled.
- Spread on bread like butter.
- Eaten alongside boiled maize as a full meal.
History
The African plum Dacryodes edulis, boiled or roasted until its flesh turns buttery, then salted and eaten warm.
Frequently asked questions
What is Safú?
Safú is a snack from São Tomé and Príncipe: boiled butterfruit eaten warm with salt. The African plum Dacryodes edulis, boiled or roasted until its flesh turns buttery, then salted and eaten warm.
How long does Safú take to make?
Safú 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 Safú?
Yes, within limits. There is no close substitute, since the fruit is specific. Roasting over embers in place of boiling, which is smokier.
What is the most important thing to get right in Safú?
Heat softens the flesh and converts it into a smooth buttery texture. It should feel firm rather than soft.
