Fufu de ManiocCassava Fufu
A smooth, stretchy cassava staple made by cooking fermented cassava dough until it becomes glossy and elastic, ready to serve with soups and stews.
Prep
10m
Cook
20m
Serves
4
Regional versions
Compare how this dish changes by country.
- Angola
- Congo - Brazzaville
- Gabon
- Liberia
- Malawi
- Sierra Leone
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 700gFermented Cassava Dough
- 500mlWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F) in a sturdy pot.
- 02
Lower the heat to a strong simmer.
- 03
Add the fermented cassava dough in portions, stirring constantly with a sturdy spoon so it stays smooth.
- 04
Add the salt and continue stirring and folding until the mixture becomes thick, glossy, and elastic.
- 05
Cook for a few more minutes, stirring often so the dough cooks through evenly.
- 06
Shape the fufu with a damp spoon and serve warm.
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