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
West African fufu is a mixture of boiled cassava root and plantains that are cooked until soft, then mashed until smooth. It's often rounded into balls and served with hot groundnut soup ladled over top.
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
Fufu is typically shaped into small balls and paired with steaming Egusi soup, Okra stew, or groundnut soup poured generously on top.
