Fufu Recipe
Fufu is a staple of West African cuisine you can easily serve with stews and soups to complete a delicious and satisfying meal. Traditionally made from cassava root and green plantains, it is a smooth, dense, soul-satisfying, and mild-flavored side dish that turns almost any dinner into finger food.
Ingredients
- 1 mediumcassava tuber
- 2fingers green plantain
- water ((enough to just cover the cassava and plantain))
- 1 teaspoonsalt ((optional))
Directions
With a food processor
- 1
Peel and slice the cassava and plantain with a knife into medium-size pieces, take out the cassava's core and the plantain's tiny seeds, and rinse.
- 2
Place the pieces in a saucepan, cover with water, add optional salt, and cook over medium heat. (Cooking is vital for cassava because it is toxic raw.)
- 3
Boil for 30 minutes or until fork-tender. Drain the water.
- 4
Add the cooked plantain and cassava to a food processor and blend. Use a spoon to move it around as necessary to ensure even blending. Add water by the spoonful as needed until you achieve desired texture. It should be soft and stretchy.
- 5
Turn it onto a wet plate or bowl and fold it into itself until it is smooth.
Traditional method
- 1
Using a mortar and pestle, start by pounding the plantain into a smooth dough and set it aside. Then do the same for the cooked cassava.
- 2
Combine the plantain and the cassava.
- 3
Mold the mixture into the portion size of your choice and place it in serving bowls.
- 4
The fufu is ready to serve with the soup of your choice.