West African

Fufu

Name: Fufu
Total time: 55 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 large cassava root (yucca); 2 green (unripe) plantains

Smooth, elastic cassava-and-plantain dough with a mild, slightly tangy flavor — shaped into soft balls and dipped into rich soups for a hands-on West African feast.

55 minutes

Serves 4

Side

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Prep the Tubers: Peel the cassava and plantains. Cut them into equal-sized chunks and remove the woody core from the center of the cassava pieces.

2
Boil: Place the chunks in a large pot, cover with water, and boil over medium heat until they are completely soft and tender enough to be easily mashed (about 20-25 minutes).
3
Drain and Cool: Drain the water and let the chunks cool just enough to handle, but they must still be quite warm for the pounding process.
4
Pound: Using a traditional wooden mortar and pestle, pound the plantain chunks first until smooth, then pound the cassava. Combine them and pound together vigorously. (Alternatively, use a heavy-duty food processor or stand mixer).
5
Achieve Texture: Continuously fold and pound the dough until it becomes a singular, elastic, and smooth ball with absolutely no lumps. Wet your hands slightly to shape it into serving portions.

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