Description
Make authentic, smooth West African Fufu using simple steps. This dough-like staple pairs perfectly with your favorite soups and stews.
Ingredients
Scale
- 1 cup Cassava flour (or yam flour, or plantain flour)
- 2 cups Water (plus extra for thinning)
- Pinch of Salt (optional)
Instructions
- Measure the flour into a medium pot. Add the 2 cups of water.
- Place the pot over medium heat. Stir continuously with a wooden spoon or spatula.
- As the mixture heats, it will start to thicken quickly. Keep stirring vigorously to prevent lumps from forming.
- Continue stirring and folding the mixture until it forms a soft, smooth, cohesive dough ball. This process requires effort.
- If the dough is too stiff, add a tablespoon of hot water at a time, folding it in until you reach your desired soft consistency.
- Remove from heat. Cover the pot and let it steam for 5 minutes.
- Transfer the hot dough to a plate or use the back of a wet wooden spoon to shape it into smooth balls for serving.
Notes
- For a traditional method, boil the starches until very soft, then pound them in a mortar and pestle until smooth.
- You can use a stand mixer with a dough hook on low speed to help knead the final dough if you find hand kneading too difficult.
- Always use hot water when thinning the dough to maintain the smooth texture.
- Serve immediately while hot with soups like Egusi, Okra, or Peanut Soup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop Cooking and Kneading
- Cuisine: West African
Nutrition
- Serving Size: 1 ball (approx. 1/4 of recipe)
- Calories: 180
- Sugar: 0.5g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg