Direction :

1. Using a fine mesh strainer, sift lafun flour into a 3-quart saucier or saucepan; discard any fibrous matter left in the strainer. Add 2 cups (480ml) boiling water and, using a wooden spoon, stir until well combined and a rough dough has formed, about 2 minutes.

    

2. Set saucepan over medium-low heat, and cook, stirring and scraping bottom in a circular motion, until no lumps remain, 1 to 2 minutes. Add 1 cup (240ml) boiling water and stir until dough changes from creamy and opaque to more translucent, 5 to 10 minutes.

    

3. Reduce heat to low. Spread dough roughly across bottom of saucepan, poke 3 or 4 1-inch-wide holes in it with a wooden spoon, and pour remaining 1 cup (240ml) boiling water on top of dough. Immediately cover and cook until most, if not all, of the water is absorbed, about 3 minutes.

    

4. Uncover and continue to cook, stirring constantly, until lafun is soft yet firm, smooth, and stretchy, about 3 minutes (it should not be runny or sticky). If it’s too loose, add sifted lafun flour, 1/4 cup at a time, until lafun is desired consistency. If it’s too firm, add boiling water, 1 tablespoon at a time, until lafun is desired consistency.  

    

5. To serve, dip a spoon into water and scoop 1/2 cup portions onto individual plates or bowls. Serve lafun immediately with Nigerian soups like egusi.