Recipes4Life

Fufu

Overview

Fufo in okra soup

Fufu is very difficult to make, a process that starts by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding.

Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon.

Serve with one of:

Ingredients

Preparation / Steps

  1. First, peel the plantain and cut it into cubes. Peel and scrape the cassava, de-string it and also cut into cubes.
  2. Next, place the cassava and plantain into the blender. Add water: for now, use 350 ml if you want fufu to be firmer, or 450 ml if you prefer it softer.
  3. Turn the blender on and process the ingredients into a smooth paste.
  4. Next, heat the paste in a saucepan over medium heat. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.
  5. Now, add the remaining 50 ml of water to the mixture. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.
  6. After that, increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.
  7. Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.
  8. Shape fufu into a ball and serve with soup or stew of your choice.