Cassava Fufu

Cassava fufu, said to originate in West Africa, is made from fermented, puréed cassava, or yucca root, pounded with water into a soft, sticky dough. It’s typically served with various West African soups, such as sawa sawa with egusi, groundnut soup, or okra soup. Traditionally, it is eaten by hand and swallowed, not chewed.

Instructions

1. 1

   Add the cassava purée and ½ cup water to a medium pot and use your hands to break up any lumps, then stir with a wooden spoon until smooth. Turn the heat to medium-high and cook for about 15 minutes, stirring continuously to break up any lumps that form and adding up to ½ cup more water as needed to ensure the fufu is not stiff or lumpy, until the cassava turns from bright white to off-white in color and the fufu is stretchy and smooth. Remove the pot from the heat.

2. 2

   Scoop 1 cup of fufu from the pot with a wooden spoon and, using wet hands to prevent sticking, roll into a ball or your desired shape. Repeat with the remaining fufu.

3. 3

   Serve the fufu with sawa sawa soup or the soup of your choice.

4. 4

   Enjoy!

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