Fufu is a staple food in many countries in West Africa, Central Africa, and Caribbean. Traditionally it can be made with starchy food like cassava, yams or plantains. This easy fufu recipe boils cassava and plantains first, and then blend them into a dough-like consistency. Finally, it’s shaped into small balls and served with soup, stew, or sauce. So satisfying and delicious!
What is Fufu?
Also called foo-foo, fufu is made with starchy foods that have been boiled, pounded, and then shaped into round balls. It’s originated in Ghana, and has become a popular dish in many African and Caribbean countries.
The traditional process of making fufu is difficult as it mixes and pounds separate equal portions of cassava and green plantains thoroughly with water. We’ve created a much easier recipe – simply boil the cassava and plantains, blend them with a food processor or blender, then shape them into small balls.
Ingredients for Fufu Recipe
- Cassava – also known as yuca, cassava is a long tuberous starchy root. You can find them in most local grocery stores. Look for the ones that are firm and free from blemishes.
- Plantains – traditional fufu recipe uses green unripe plantains, but I also like the texture of the ones that are not completely green. Avoid the ripe or over-ripe plantains with skin that’s yellow with many patches of black pots.
- Water – you’ll need to add the water to reach your desired consistency.
- Salt and Pepper – they’re optional, but adds additional flavors to your fufu.
How to Make Fufu
1. Peel the skin of cassava and cut it into chunks.
2. Peel the skin of plantains and cut it into chunks.
3. In a large saucepan or pot add water and bring it to boil.
4. Add cassava and plantain pieces, and boil them for about 15-20 minutes until they’re soft.
5. Transfer the pieces to a food processor or blender using a slotted spoon. Season with salt and pepper.
6. Pulse to blend, add water until it reaches your desired consistency. It’s important to add small amount of water each time.
7. Transfer the mixture into a bowl.
8. Take about 2 spoons of the mixture and shape it into balls (you can use plastic wrap as the dough is very sticky). Repeat with the rest of the dough. You’ll get about 8-10 fufu balls. Serve them with stew or soup.
Tips & Tricks for the Best Fufu African Food
- I recommend boiling the cassava and plantains before blending or pounding. It’s much easier to handle as they’re softer after boiling.
- Test the cassava and plantain using a fork after 15 minutes of boiling. Remove from heat when they’re soft.
- It’s important to add water GRADUALLY to the mixture to reach your desired consistency. Too much water will make your fufu too soft.
- I recommend using plastic wraps when shaping the fufu as it’s very sticky.
- Besides cassava and plantain, you can also use other ingredients like yam, oatmeal, and cornmeal.
Frequently Asked Questions
How to Eat African Fufu?
Traditionally fufu is eaten with fingers by pinching some of the fufu off with fingers and form it into a bite-sized round ball. Then you can dip the ball into the soup, stew with meat. For this recipe, we shaped the fufu into small balls, and you can easily serve them with soup and sauces.
What Does Fufu Taste Like?
Fufu has a mild flavor with a smooth, gummy and sticky texture. When dipped into a stew or soup, it’s amazingly delicious. It looks a lot like mashed potatoes.
How Long Does Fufu Last?
Keep these homemade fufu balls in individual plastic wraps and store them in refrigerator. They’ll last for 4-5 days.
If You Like This Recipe Try These Out:
Fufu Recipe (+VIDEO)
Ingredients
- 1 pound cassava (I used 1 cassava for this recipe)
- 1 pound plantains It’s best to use the plantains that are not completely ripe. I used 2 plantains for this recipe
- water
- salt and pepper to taste
Instructions
- Rinse the cassava and plantains with cold water. Peel the skin and cut them into chunks.
- In a large pot add water and bring it to boil.
- Add cassava and plantain pieces, and boil them for about 15-20 minutes until they’re soft. Test by piercing with a fork after 15 minutes.
- Transfer the pieces to a food processor or blender using a slotted spoon.
- Pulse to blend, adding water GRADUALLY, until it reaches your desired consistency. It’s important to add small amount of water each time.
- Transfer the mixture into a bowl. Season with salt and pepper to taste.
- Place a piece of plastic wrap on the counter, and take about 2 spoons of the mixture to the middle of the wrap. Shape it into balls. Repeat with the rest of the dough. You’ll get about 8-10 fufu balls. Serve them with stew or soup.
Notes
- Store the individually wrapped fufu in the refrigerator and they’ll last for 4-5 days.
Video
Nutrition
Yvette says
So I’m assuming you substitute the cassava with yams right? How would you use oatmeal and cornmeal? What would the recipe look like?