Fufu

Nutrition · per serving

Steps

1. 1

   Measure the cassava flour and water. Set a medium saucepan and a sturdy wooden spoon or heatproof spatula nearby, because once the mixture starts thickening you will need to stir continuously.

   200 g cassava flour500 ml water
2. 2

   Pour 350 ml of the water into the saucepan and bring it just to a boil over medium heat. Keep the remaining 150 ml water separate.

   500 ml water
3. 3

   Reduce the heat to low. In a bowl or jug, whisk the cassava flour with the remaining 150 ml water until completely smooth and lump-free. This slurry helps the fufu cook evenly and prevents dry clumps.

   200 g cassava flour500 ml water
4. 4

   Slowly pour the cassava slurry into the hot water, stirring constantly. Cook over low heat for 4-6 minutes, stirring and folding firmly, until the mixture turns glossy, very thick, and pulls away from the sides of the pan. If it feels too stiff to smooth out, wet the spoon with a little warm water and keep beating until elastic.

   200 g cassava flour500 ml water30 ml warm water
5. 5

   Cover and let the fufu rest off the heat for 2 minutes. This short rest allows the starch to finish hydrating and makes the texture more uniform.

6. 6

   Wet your hands lightly with some of the warm water, then shape the hot fufu into 2 smooth balls or quenelle-like mounds. Serve immediately while warm, traditionally alongside a soup or stew for dipping and swallowing rather than chewing.

   30 ml warm water

Origin & History

Fufu is a staple food across much of West and Central Africa, with many regional versions made from cassava, yam, plantain, or fermented grains. Cassava-based fufu became especially widespread in areas where cassava was adopted as a major staple crop. It is traditionally paired with richly flavored soups and stews and eaten by hand.