Fufu (Cassava Fufu)
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The Tale of Fufu (Cassava Fufu)
Cassava became Central Africa's dominant starch staple after its introduction from South America via Portuguese trade centuries ago, gradually replacing indigenous staples like yam and plantain across the region. Pounded into a smooth, stretchy dough, fufu remains the anchor of the daily Congolese meal.
Ingredients
Scale:· 6 servings
- 4 cups cassava flour (fufu flour)
- 5 cups water
- 1 cup cold water, for mixing paste
- pinch of salt (optional)
- 1 tbsp cassava starch (optional, for extra stretch)
- extra water, for wetting hands and spoon
Instructions
- 1Bring water to a boil in a heavy pot.
- 2Reduce heat to medium and gradually whisk in cassava flour a little at a time to avoid lumps.
- 3Switch to a sturdy wooden spoon or fufu stick and stir vigorously and continuously as the mixture thickens.
- 4Continue cooking and stirring for 15-20 minutes until the fufu becomes smooth, stretchy, and pulls away from the sides of the pot.
- 5Wet a spoon or your hands with water and shape the fufu into smooth balls or mounds.
- 6Cover to keep warm until ready to serve.
- 7Serve as an accompaniment to saka saka, moambe chicken, or any stew, pinching off pieces to dip into sauce.
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