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.
86% would make again
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Ingredients
for 5 servings
- 1 lb frozen cassava purée (455 g), thawed
- ½ cup water (120 mL), plus more as needed
- Sawa sawa with egusi, for serving (optional)
Nutrition Info
- Calories 144
- Fat 0g
- Carbs 34g
- Fiber 1g
- Sugar 1g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Serve the fufu with sawa sawa soup or the soup of your choice.
- Enjoy!
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