Cassava Fufu Recipe By Tasty
CASSAVA FUFU RECIPE BY TASTY
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.
Provided by Tasty
Categories Dinner
Time 20m
Yield 5 servings
Number Of Ingredients 3
Steps:
- 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!
Nutrition Facts : Calories 144 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram
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- Peel the cassava. Cut each tuber into 5 or 6 pieces then split each piece in the middle part where you can see the fibre. Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin.
- Wash the cassava thoroughly and place in a large container. Pour in water to completely cover the cassava then add in two teaspoons of baking soda. Cover the container and keep it to ferment in a warm corner for 3 - 5 days. To check if the cassava is well fermented, press with your fingers, if it is soft then it is okay. Note that all might not be very soft but if most are soft then you are good to go.
- Strain the fermented cassava to remove excess water. Then place in a blender or food processor and process into a puree. You may have to do this in two batches.
- Now remove any fibre you see in the puree. You can do this by either running your hand through the puree and picking out any fibre, or by adding water to the puree then passing it through a strainer. It is recommended that you use you hand if you intend on cooking the fufu right away.
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