Best Ethnic Food Collection: Fufu Recipe and More
This dish is a staple in West and Central Africa, and also a favorite in the Caribbean. The finished fufu product can be served with soup, stew or sauce. Prep time is just five minutes, and can be on your table and in your hands 15 minutes later!
Servings: 8 balls
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 a 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.