Abstract: An apparatus and method for cooking in heated water any dehydrated powdered food, including West African yams, garri and rice known collectively as fufu flour, beef, poultry, seafood, carrots, fruit, and any combination thereof, forming a product having varying degrees of thickness and hence varying cooking requirements, requiring correspondingly varying schedules for heating, dispensing, rehydrating and cooling. The apparatus is controlled by a microprocessor, either manually programmed or preprogrammed, for cooking various dehydrated powdered products according to a schedule particular to each at a push of a button. The apparatus has a heater for rapid heating, a dispenser which holds and dispenses the product into a cooking container, and a fan for rapid cooling if required by a cooking schedule. The apparatus benefits from a novel rehydration process that rapidly mixes water with the product to facilitate cooking such food almost instantly.