Nigerian Cassava Fufu

Fufu is a staple cuisine in Africa, especially in Nigeria, where it is widely consumed and considered a variety of swallow.

Ingredients

• Water
• Cassava flour

Steps

1. Bring the water to a boil in a large pot. Stir in the cassava flour, working out any lumps.
2. Once the lumps are completely dissolved, add a small amount of water just above the cassava. Place the contents over a high to medium heat and stir intermittently.
3. The water will dry out after 10 minutes or longer of stirring, and the paste will thicken. Stir thoroughly until all of the whitish paste has combined and turned into a thick creamy tint.
4. Sprinkle water over it to keep it from becoming too thick, and flip it over to cook the other side. Scrape the edges of the pot and the wooden turner with a spoon if they appear hard and sticky.
5. When the fufu has softened and turned from a bright white to a creamy texture, remove it from the pot.
6. Place the cooked fufu on a flat surface or tray and set aside for 5 minutes to cool.
7. Hand-mix the fufu and roll it into balls like dough.

More recipes with cassava flour

Adapted from “Nigerian Cassava Fufu” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.