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Corn Fufu

Also known as Corn Fufu (Nigerian Ugali Style)

Corn Fufu — known in Northern Nigeria as Tuwo Masara — is a firm, dense swallow made from finely ground corn (maize) flour. It is the primary swallow of the Northern Middle Belt communities including the Tiv, Nupe, Gbagyi and others, and is also widely consumed across Hausa communities.

Corn Fufu, Nigerian cooking

Ingredients

  • 3 big cups of finely ground corn flour (white or yellow maize flour — not cornstarch)
  • 5 glasses of water
  • Extra boiling water as needed

Method

  1. 01

    Mixing a Slurry. In a bowl, mix 1 cup of the corn flour with 2 glasses of cold water until completely smooth and lump-free. This slurry prevents lumps from forming when the flour meets the boiling water.

  2. 02

    Boiling. Bring 3 glasses of water to a full boil in a wide pot. Pour in the corn flour slurry while stirring continuously.

  3. 03

    Adding the Remaining Flour. Once the slurry is fully incorporated and the mixture is thick, add the remaining corn flour gradually while continuing to stir vigorously. The mixture will become very thick and firm.

  4. 04

    Long Turning. Turn and press vigorously with a strong wooden spatula for 12 to 15 minutes. Corn fufu requires more turning time than other swallows due to the density of the corn starch. The swallow should become a very firm, cohesive, smooth dough.

  5. 05

    Steaming. Cover tightly and steam on the lowest heat for 8 minutes. This fully cooks the corn starch through.

  6. 06

    Moulding. With wet hands, mould into firm balls. Serve immediately.

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