Fufu

Fufu is a delicious, filling and easy-to-prepare side dish that you will love.

Course Dinner, Lunch

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 163kcal

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.

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.