Fufu
Fufu, from above
VegVeganWest Africa

Fufu

Cassava and plantain pounded into a soft, stretchy dough. The edible spoon for every soup.

50 minTime
3 gProtein each
mildSpice
Pounding1 chapter · 1 min read

Make it your way

Grandma's wayCassava and plantain, pounded smooth.
The original
307kcalsame
3 gproteinsame
5 gfibresame
50minutessame

Classic fufu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tapioca600 g cassava, peeled and chunked
Raw banana (green plantain)2 green plantains, peeled
Waterfor blending
Salta pinch

Method

3 steps
  1. 1Boil cassava and plantain in separate pots until very soft. Remove any woody cassava core.
  2. 2Pound in a mortar, or blend in small batches with a little hot water, until smooth and stretchy.
  3. 3Wet your hands and shape into smooth balls. Keep warm under a cloth.
Serve it like this

Shape into smooth balls and set in a bowl of hot soup, or on a plate beside it; pinch off pieces with your right hand to scoop.

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Make it a meal

What goes with Fufu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Egusi soup70 min
With a main Nigerian pepper soup80 min
With a main Okra soup50 min
With a main Light soup60 min
To drink Sol kadhi40 min
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