Essentially one of Africa's most loved dishes, fufu is delicious, easy to prepare, and a great accompaniment to so many dishes!
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I have had many of my readers request for a fufu recipe, but had not until now got to it. Somehow, there were always other things. I cannot tell you how glad I am, that it is happening now!
what is fufu
Fufu, also known as foufou or foofoo, is a popular West-African smooth and dense starchy side dish.
Widely believed to have originated from the Akan people in present-day Ghana and Ivory Coast, fufu is usually made from pounded cassava, yam, plantain, or cornflour and water, and can also be made using a combination of these ingredients.
For quicker preparation, fufu flour made from dried and ground starchy roots like cassava, coco yams, or plantains is also used.
Traditionally, fufu was made by pounding the ingredients using a pestle and mortar, but nowadays, most people use high-speed blenders for convenience.
how to make fufu
To make fufu, you will require one cassava root (also known as yuca, maniok, or tapioka), and water. With many different versions of fufu out there, this particular version, is without plantain.
To make fufu using cassava tubers:-
- Peel, then dice the cassava into tubers.
- Transfer to a blender, along with the water and process it into a thick paste.
- Pour the mixture into a pot and cook over medium heat. Use a wooden spoon to stir continuosly and rapidly.
- Continue stirring until the fufu becomes solid, smooth, and fully cooked.
- Serve and enjoy.
💡Good to know: Fufu from cassava tubers picks up colour from the bottom of the pot and will transition from white to a yellowish colour as it cooks.
To make fufu using cassava flour:-
- Sift cassava flour and set aside.
- Boil water in a pot.
- Off the stove, gradually use a wooden spoon to stir in the cassava flour to the boiled water until smooth and lump-free.
- Transfer to the stove, add some hot water, steam covered on low, for 2-3 minutes, then stir until the fufu is thick, smooth, and lump-free.
- Remove from the heat and serve hot with your favourite dishes.
what to serve it with
With its mild flavor and soft and sticky texture, fufu goes well with most West-African stews, soups and curries.
In addittion to the popular egusi soup, it tastes great served alongside dishes such as eru, groundnut soup, pepper soup, ogbono soup, and palm nut soup, just to mention a few.
As a popular West African 'swallow' dish, where 'swallow' refers to its eating style, most people prefer to simply swallow fufu with soups and stews, with some even disapproving of chewing it. Examples of other African swallow dishes include ugali and sadza.
To eat fufu, tear off a small piece with your fingers, shape it into a ball, and make an indentation with your thumb. Dip it into the accompanying soup or stew, allowing it to soak up the flavors, then eat it.
And do not be caught eating with the left hand, as Nigerians are very particular about using the right hand for eating and other social interactions. You wouldn't even want to hand money to the shopkeeper with your left, for that matter, says my friend Lucy, who once made this terrible mistake!
is fufu the same as garri?
Fufu is typically made from starchy root vegetables such as cassava, yam, or plantain. These are boiled until soft or blended, and then either cooked or pounded into a dough-like consistency.
Garri, on the other hand, is made solely from cassava. The cassava tubers are peeled, washed, grated, fermented, and then fried or roasted to create dry granules or flour.
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- Kuku Choma
- Moist South African Banana Bread
Cassava Tuber (s) method
- 1 large cassava tuber
- ¼ cup water
Cassava flour method
- 2 cups cassava flour
- 4½ cups water
How to make fufu using cassava tubers
- Peel, then dice the cassava into tubers. Transfer to a blender, add water ¼cup, and blend until smooth.
- Pour the mixture into a pot and cook over medium heat. Use a wooden spoon to stir the fufu rapidly and continuously.
- The fufu will start to thicken as it cooks. Continue stirring for about 15-20 minutes or until the fufu is cooked through and has a smooth, solid consistency.
- Remove the pot from the heat, and scoop it into individual servings. Serve hot, with egusi, beef stew, pepper soup, or your favorite dishes.
How to make fufu using cassava flour
- Sift cassava flour and set aside.
- Boil 4½ cups water in a pot. Reserve ½ cup of the boiled water.
- Off the stove, gradually add cassava flour to the 4 cups of boiled water, stirring constantly using a wooden spoon until smooth and lump-free.
- Transfer the pot to the stove, add the reserved ½ cup of hot water, and steam under low heat covered, for 3-4 minutes.
- Stir until the fufu is thick and smooth with no lumps. Remove from the heat, portion into preferred sizes, and serve hot with your favourite dishes.
- Refrigerator storage: Refrigerated fufu can last for up to 3 days. Store it in an airtight container to prevent it from absorbing odors.
- Freezing: Fufu can be frozen for up to 3-4 months. Wrap it tightly in plastic wrap, aluminum foil, or a freezer-safe bag or container to prevent freezer burn and preserve its texture and taste.
- Reheating: Thaw frozen fufu in the refrigerator overnight before reheating thoroughly. The texture may slightly change after freezing and thawing.