Description
This fufu recipe is West Africa’s most iconic swallow food, smooth, stretchy and impossibly satisfying. Made from just cassava and green plantains, it is gluten-free, vegan and easier to make at home than you think. Pair it with egusi soup, okra soup or any rich West African stew and you will understand immediately why this is the comfort food millions of people across the continent eat every single day.
Ingredients
- 1 lb (450g) fresh cassava root, peeled, or use frozen pre-peeled cassava
- 1 lb (450g) green plantains, about 2 medium, green not yellow
- 1 cup (240ml) water, plus more as needed during blending
- ½ teaspoon salt, optional
Instructions
- Peel the cassava, cut off both ends, score the skin lengthwise and peel away. Cut into 2-inch chunks. Remove the woody center core from each piece.
- Peel the plantains, score the skin lengthwise and peel away. Cut into 2-inch pieces.
- Place cassava and plantain in a large saucepan. Cover with cold water by at least 2 inches. Bring to a boil then reduce to a steady simmer. Cook for 15–20 minutes until completely tender, a fork should slide through with zero resistance. Drain and reserve ½ cup of the cooking water.
- Transfer to a food processor or blender. Add ¼ cup of the reserved cooking water. Blend on high, stopping to scrape down the sides every 30 seconds. Add more water one tablespoon at a time — only enough to keep the blender moving. The mixture should be very thick, smooth and pulling away from the sides in one mass.
- If the mixture is too soft, transfer to a heavy-bottomed pot over medium heat. Stir constantly for 3–5 minutes until thick, glossy and pulling away from the pot cleanly.
- Wet hands with cold water. Scoop out a baseball-sized portion and roll between wet palms until smooth and round. Repeat for each serving. Keep unused portions covered with plastic wrap while shaping.
- Serve immediately in individual bowls alongside egusi soup, okra soup or any West African stew.
Notes
Less water always when blending, you can add more but cannot remove it. The fufu should be stiff enough to hold its ball shape without flattening.
Make ahead: wrap each ball individually in plastic wrap while still warm. Refrigerate up to 4 days.
Reheat in the microwave with a splash of water for 2–3 minutes then stir until smooth.
Freeze individually wrapped balls for up to 3 months. Defrost overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: West African
Nutrition
- Serving Size: per serving
- Calories: 160 kcal
- Sugar: 9g
- Sodium: 10mg
- Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g