Cocoyam Fufu
Also known as Cocoyam Fufu (Ede Fufu)
Cocoyam Fufu is a traditional South-Eastern Nigerian swallow made from pounded, dried cocoyam. It has a stickier, denser texture than other swallows and a distinctive earthy, slightly sweet cocoyam flavour that is completely its own.
- 45 mintotal time
- 4 to 6serves
- Mediumdifficulty
Ingredients
- 8 to 10 big cocoyams (taro), peeled and cut into chunks
- Water for boiling
- A pinch of salt
Method
- 01
Boiling the Cocoyams. Peel the cocoyams wearing gloves to avoid skin irritation from the sap. Cut into large chunks. Place in a pot with salted water and boil for 25 to 30 minutes until completely soft — even softer than you would cook them for a soup thickener.
- 02
Draining. Drain all water completely. The cocoyam must be dry — any excess water will make the fufu too wet and sticky.
- 03
Pounding. Transfer the hot, drained cocoyam immediately to a large mortar. Begin pounding vigorously with the pestle. Cocoyam is naturally stickier than yam — it will cling to the pestle and the mortar walls more than pounded yam. This is normal. Pound for 10 to 12 minutes, turning regularly, until completely smooth and lump-free.
- 04
Cooking on Fire. Alternatively to pounding, place the mashed cocoyam in a pot over medium-low heat and stir vigorously with a wooden spatula, turning it like Eba, for 10 minutes until it comes together into a firm, cohesive swallow.
- 05
Moulding. Wet your hands well — cocoyam fufu is sticky. Mould into balls and serve immediately.
Pounded Yam
Eba
Amala
Semo
Fufu
Starch