Fufu
Fufu is a popular dish in West Africa, made from starchy vegetables like cassava, yams, or plantains that are boiled, pounded, and formed into a dough-like consistency. It's often served with soups, stews, or sauces.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 6 large tubers of cassava yuca root
- 2 teaspoons baking soda
Instructions
Prepare Cassava:
- Peel the cassava. Cut each tuber into 5 or 6 pieces then split each piece in the middle part where you can see the fiber. Use a knife to lift up the skin from the divided cassava then use your knife or hand to take it off the whole skin.
- Wash the cassava thoroughly and place in a large container. Pour water to completely cover the cassava and then add in two teaspoons of baking soda. Cover the container and keep it to ferment in a warm corner for three to five days. To check if the cassava is well fermented, press with your fingers, if it is soft then it is okay. Note that all might not be very soft but if most are soft then you are good to go.
- Strain the fermented cassava to remove excess water. Then place in a blender or food processor and process into a purée. You may have to do this in two batches.
- Now remove any fiber you see in the purée. You can do this by either running your hand through the purée and picking out any fiber, or by adding water to the purée then passing it through a strainer. It is recommended that you use your hand if you intend on cooking the fufu right away.
- Pour the purée into a clean kitchen towel or cheese cloth then squeeze to remove excess water. If you added more water to enable you pass the fufu through a strainer, you may need to squeeze longer or tightly tie the kitchen cloth containing the purée and place in the kitchen sink with a heavy object on top to help push out the water. When the excess water is out your fufu is ready to be cooked.
To Cook The Cassava Fufu:
- Place on medium heat then cover and let it rest for two minutes. Begin stirring with a wooden spoon, mixing hard enough to dissolve the lumps that form as it cooks.Add water as needed (about one cup in total) while stirring to ensure that the fufu is not too strong. Keep mixing on the heat until the fufu moves from being bright white to an off white colour.Turn off the heat then mold the fufu into lumps (shaped like small logs of woods or like balls) if you wish.
- Enjoy with any soup of choice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 490kcal (25%)Carbohydrates: 116g (39%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 316mg (14%)Potassium: 829mg (24%)Fiber: 6g (25%)Sugar: 5g (6%)Vitamin A: 40IU (1%)Vitamin C: 63mg (76%)Calcium: 49mg (5%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.