What is Cassava Fufu?
I would describe fufu as mashed, pounded cassava root. However, just about any starchy root will do. Even rice, corn, and green plantains or a mix of whatever you have on hand works. Just grind it and cook it with water, stirring vigorously into a thick, smooth consistency. It is thick enough to scoop up soups or stews. Yum!
Recipe Ingredients
Cassava fufu is fermented because fermentation softens the cassava and eliminates any potentially toxic compounds it has when raw. The process also adds a pleasantly light sour flavor to this fantastic starchy root. Think of African sourdough with only two ingredients. Oh yeah!
Cassava – Also known as yuca (not to be confused with yucca, an ornamental plant), cassava is a traditional ingredient in many African, Caribbean, and Latin American dishes. Just FYI, it’s toxic when eaten raw, so always be sure to cook it. You can also use green plantain, malanga (cocoyam or taro), or any starchy root.Water – We need the water for the fermentation process to soften our cassava. It takes about 4-5 days, but make sure to change the water daily, or your cassava may spoil.
How to Make Cassava Fufu/Water Fufu
Ferment the Cassava
Soak and Ferment – Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily. (Photos 1-6)Remove from Water – After about 4-5 days, take the cassava from the water; it should be soft by now. If it’s not, don’t worry because not all the cassava gets soft.
Blend Until Smooth
Cut in small pieces to facilitate blending if cassava is not too soft. (Photo 7-8)Pulse or Blend in batches with a little bit of water in a blender or food processor until it turns into a puree. (Photo 9)Cook – You may cook at this point or proceed with the next steps to make the rolls.
Cook the Fufu
Squeeze the Excess Water – Using cheesecloth, squeeze the water from the cassava puree; this helps storage. (Photos 10-15)Wrap and Freeze – Wrap in portions and freeze until ready to use—thaw before cooking.Stir and Cook – Place the desired amount of fufu in a saucepan on medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes, depending on the quantity. (Photos 16-21)Shape and Wrap – Then, shape them into round or ovals and wrap them with thin plastic. (Photos 22-24)
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
This is how you eat cassava fufu: Get a small portion of fufu and shape it with your hand and slightly make an indentation with your thumb. Then use it to scoop your favorite stew or soup like a spoon. Pretty neat, huh? 😉 Due to the long fermentation process of cassava, it’s best to make a big batch and prepare them ahead to save you time and effort for future cravings. Oh yes!
Storing Yuca
Unpeeled – Store your cassava in a dry, cool area, and it will last at room temperature for up to a week and two weeks in the fridge.Peeled and Cut – Place them in a bowl covered with water, changing the water daily to keep it fresh in the fridge for up to a month. If you plan on freezing the yuca, there’s no need to soak them after peeling and cutting. Your yuca will last up to three months in a freezer-safe bag in the freezer.Processed or Ground – Squeeze as much liquid as possible in cheesecloth before storing raw blended cassava. You can keep raw fufu in an airtight container or freezer-safe resealable bag in the refrigerator for a few days or three months in the freezer.
Storing Leftover Fufu
Wrap leftovers tightly with a cling wrap to keep them moist.Keep leftover fufu in the fridge for up to five days and three months in the freezer.Thaw it overnight in the fridge when ready to serve, then set it on the counter for around an hour so that it comes to room temperature before reheating.
Reheating Leftover Fufu
Oven – Cut the leftover fufu into bite-size pieces and lay them in a single layer on a baking sheet, uncovered. Bake at 350℉/177℃ for 10 minutes or until warmed through.Stovetop – Use a steamer and add enough water to steam your water fufu. Steam the fufu until it’s soft and warm.Microwave – Microwave the foofoo in 10-second blasts for 30 seconds to a minute or until heated through.
What to Serve with Cassava Fufu
The best way to enjoy this healthy fufu is by pairing them with any traditional African soup, such as these rich and flavorful soups and stews below.
More Cassava Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”t029pziM” upload-date=”2020-01-22T13:50:08.000Z” name=”Cassava Fufu/Water Fufu” description=”Homemade Cassava FuFu /Water FuFu – a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.” player-type=”default” override-embed=”default”] This blog post was first published in September 2014 and has been updated with an additional write-up, new photos, and a video.
