Fufu Recipe
Fufu originated in West Africa, specifically in countries like Ghana, Nigeria, and Sierra Leone. Its history is closely tied to cassava, yams, and plantains, which were introduced to Africa through trade routes centuries ago.
Equipment
- A medium-sized saucepan
- A wooden spoon or fufu stick
- A whisk
Ingredients
- 2 cups cassava flour (or yam flour, depending on preference)
- 4 cups water
- Optional: Salt to taste
Instructions
- Boil the WaterStart by pouring 4 cups of water into a medium-sized saucepan and bring it to a boil over medium heat.
- Prepare the Cassava MixtureMeasure 2 cups of cassava flour and set it aside. Once the water is boiling, gradually add the cassava flour into the pot while whisking continuously to prevent lumps.
- Stir Until ThickenedSwitch to a wooden spoon or fufu stick. Stir the mixture vigorously as it begins to thicken. This requires a bit of muscle! Keep stirring until the mixture becomes smooth, stretchy, and pulls away from the sides of the pot.
- Adjust ConsistencyIf the fufu feels too thick, add a small amount of hot water and continue stirring until it reaches your desired consistency.
- Shape and ServeRemove the fufu from the pot and shape it into balls using wet hands. Serve immediately with your favorite soup or stew.