Nigerian Cassava Fufu
Photo: HarunaSylvester, CC BY-SA 4.0
Cassava fufu is the most common fufu in Nigeria, and this version skips the long pounding by cooking cassava flour straight in the pot. All it takes is water, flour and steady stirring until the paste turns from bright white to soft and creamy. It has no sweetness of its own, so it works as a neutral swallow for scooping up rich stews and soups.
Instructions
Bring water to a boil in a large pot. Stir in the cassava flour and press out any lumps with the back of your spoon.
Once the lumps have fully dissolved, add a small amount of extra water so it sits just above the cassava. Set the pot over medium to high heat and stir from time to time.
Keep stirring for 10 minutes or longer, until the water has cooked off and the paste thickens. It is ready to move on when all the whitish paste has come together and turned into a thick, creamy mass.
Sprinkle a little water over the fufu so it does not become too stiff, then fold it over to cook the other side. If the sides of the pot or your wooden turner get hard and sticky, scrape them down with a spoon.
When the fufu has softened and changed from bright white to a creamy color, take it out of the pot.
Turn the cooked fufu onto a flat surface or tray and leave it to cool for 5 minutes.
Mix it with your hands and roll it into smooth balls, as you would with dough. Serve with a stew or soup.
Make it personal.
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