Fufu de Manioc (Congolese Cassava Fufu)
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The Tale of Fufu de Manioc (Congolese Cassava Fufu)
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Fufu de manioc, a smooth, stretchy dough of pounded cassava, descends from an older West African tradition of pounding boiled yam, likely originating among the Akan peoples of present-day Ghana. When Portuguese traders introduced cassava to West and Central Africa in the 16th century, its hardiness made it a natural substitute for yam, and cassava fufu spread widely, including into Congolese cuisine.
Ingredients
Scale:· 6 servings
- 3 cups cassava flour
- 5 cups water
- Pinch of salt
Instructions
- 1Bring 4 cups of the water to a boil in a heavy pot.
- 2Mix the cassava flour with the remaining 1 cup of cold water to form a smooth slurry.
- 3Pour the slurry into the boiling water, stirring constantly to prevent lumps.
- 4Reduce heat and stir vigorously with a strong wooden spoon until it forms a thick, stretchy, smooth dough, about 15 minutes.
- 5Wet a bowl and turn the fufu out, shaping into a smooth mound.
- 6Serve warm alongside saka saka or moambe chicken.
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