Time
27 minutes
Servings
3
Calories
280
A traditional West African staple made from fermented cassava, often served as an accompaniment to various hearty soups and stews.
280
cal
2.2g
protein
65.6g
carbs
0.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Cassava flour (or fufu flour) | 2 cups | 280 | 2g | 66g | 0g | |||
| Water | 3 cups | 0 | 0g | 0g | 0g | |||
| Salt | 1 pinch | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Cassava flour (or fufu flour) | 2 cups | 280 | 2g | 66g | 0g | |||
| Water | 3 cups | 0 | 0g | 0g | 0g | |||
| Salt | 1 pinch | 0 | 0g | 0g | 0g |
Step 1
In a medium pot, gradually whisk cassava flour into 2 cups of cold water until a smooth, lump-free paste is formed.
Step 2
Place the pot over medium heat. Begin stirring continuously and vigorously with a wooden spoon, breaking up any lumps.
Step 3
As the mixture thickens and begins to pull away from the sides, add the remaining 1 cup of water (or less, as needed) in small increments, continuing to stir and 'pound' with the spoon.
Step 4
Continue cooking and stirring until the fufu is uniformly smooth, pliable, and has a consistent dough-like texture, with no raw flour taste.
Step 5
Divide the hot fufu into serving portions and shape into smooth balls using a plastic wrap or wet hands. Serve immediately with soup.
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