Recipe: How to make Fufu
West African fufu is a traditional and highly versatile dish made by combining boiled cassava root and plantains. The cassava and plantains are cooked until tender, then mashed together until they reach a smooth, elastic consistency. This labor-intensive process is essential to achieving the authentic texture that defines fufu. Once prepared, the fufu is shaped into small, rounded portions, which are typically served alongside a variety of hearty soups and stews. Groundnut soup, with its rich and nutty flavor, is a popular accompaniment, often poured generously over the fufu to create a delicious and satisfying meal. Fufu is not just a dish—it’s a cultural experience, deeply rooted in the culinary traditions of West Africa, and enjoyed by families and communities alike.
Fufu
Ingredients
- 4 yucca (cassava) roots, peeled and sliced
- 5 medium yellow plantains, with peels on
- ½ cup butter, or more as needed
Instructions
- Gather all ingredients.
- Place cassava and unpeeled plantains into a large pot. Fill with enough water to cover and bring to a boil.
- Cook until cassava is soft, about 30 minutes; drain.
- Remove and discard plantain peels from plantains.
- Mash cassava and plantains with butter.
- Beat with an electric mixer until smooth, adding more butter if needed.
- Portion the dough into balls.
Notes
