Fufu

Ingredients

• Pre-fermented cassava — available as frozen raw fufu dough or as dried fufu powder
• Water for cooking
• A large pot of boiling water for the cooking process

Method

1. 01

   Preparing Frozen Fufu Dough. Remove the frozen fufu dough from the freezer and allow to thaw at room temperature for 1 to 2 hours until fully soft. The dough will be white, very sticky and have a distinctive sour fermentation aroma.

2. 02

   Breaking Down the Dough. Break the thawed fufu dough into small pieces and place in a wide pot. Add just enough cold water to barely cover. The water will help the dough dissolve evenly.

3. 03

   Initial Cooking. Place the pot over medium heat. Stir the fufu continuously with a sturdy wooden spatula as it heats up. The dough will begin to soften and loosen into the water, then gradually thicken as the starch gelatinises. This initial process takes about 8 to 10 minutes.

4. 04

   Vigorous Turning. Once the fufu has formed a cohesive, thick mass, begin turning it vigorously with the spatula — pressing, folding and stretching it against the pot. This is physically demanding work but essential for developing the smooth, elastic texture of properly made Fufu. Turn continuously for 10 to 12 minutes.

5. 05

   Steaming to Finish. Cover the pot tightly and steam on the lowest possible heat for 5 minutes. This final steaming makes the fufu very smooth and cohesive.

6. 06

   Testing and Serving. The finished Fufu should be completely smooth, very elastic, slightly sticky, and have a clean white to off-white colour. It should stretch significantly when pulled. Wet your hands thoroughly before moulding — Fufu is extremely sticky. Form into smooth balls and serve immediately.

More side dishes & swallows

• Pounded Yam45 min
• Eba10 min
• Amala20 min
• Semo15 min
• Starch20 min
• Wheat Fufu15 min