Congolese Fufu
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The Tale of Congolese Fufu
Story updated
Fufu is a staple starchy dough, pounded or stirred from cassava, plantain, or cornmeal, eaten across much of West and Central Africa as the base for scooping up stews and sauces. In the DRC it's typically made from cassava flour and is an everyday accompaniment to dishes like saka saka or moambé sauce, eaten by hand in small dipped portions.
Ingredients
Scale:· 4 servings
- 2 cups cassava flour
- 1 cup cornmeal (optional, for mixed fufu)
- 4 cups water
- 1/2 tsp salt (optional)
Instructions
- 1Bring the water to a rolling boil in a heavy-bottomed pot.
- 2Sprinkle in a portion of the cassava flour (and cornmeal if using) while whisking briskly to prevent lumps.
- 3Gradually add the remaining flour, stirring continuously and vigorously with a sturdy wooden spoon or paddle.
- 4Reduce the heat slightly and knead and fold the mixture over itself within the pot as it thickens into a stiff, smooth dough.
- 5Continue cooking and turning for 10-15 minutes until the fufu is smooth, elastic, and pulls cleanly away from the sides of the pot.
- 6Wet a bowl with water and press the hot fufu into it, shaping into a smooth, rounded mound.
- 7Turn out onto a plate and serve hot alongside stews such as poulet moambé or saka saka.
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