Delicious and filling fufu is your canvas for creating a scrumptious masterpiece. It is the perfect vehicle for food soaking up the flavor of whatever you choose to dip it in. And this side dish gives new meaning to finger-licking good. I remember eating this every day when I was growing up. And its simplicity makes it an unintimidating venture into African cuisine. The flavor is very mild, which gives you the green light to pack extra flavor into whatever soup or stew you serve your fufu with. Did I mention it’s gluten-free?
Recipe Ingredients
Cassava or plantains may not be traditional food where you are, but after you make this dish for your friends and family, no one will deny how cultured you are.
Cassava – Pronounced kuh-sah-vah (if someone asks you); it’s also called yuca. This starchy root vegetable looks like a yam with tree bark on it. But you can replace it with true yams (Dioscorea, not sweet potatoes).Plantains – These are not bananas. They have more starch, and you can enjoy them before or after they ripen. For this recipe, you want green plantains. While this recipe calls for boiling the plantains, they also taste amazing fried! Leave the sweet yellow plantains for another tasty recipe.
How to Make Fufu
Prepare the Cassava and Plantain
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. (Photos 1-4)Cook Them – Place the pieces in a saucepan, cover with water, and cook over medium heat. Boil for 30 minutes or until fork-tender. Drain the water. (Photos 5-6)
Make the Fufu
Blend – 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. (Photos 7-10)Smooth – Turn it onto a wet plate or bowl and fold it into itself until it is smooth.
Alternative to Electric Appliances If you don’t have a food processor or high-powered blender:
Mash – 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. (Photos 11-14)Mix – Combine the plantain and the cassava. (Photos 15-16)Mold the mixture into the portion size of your choice and place it in serving bowls. (Photos 17-18)Serve – The fufu is ready to serve with the soup of your choice.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you want to enjoy this even during a busy weeknight, you can make it ahead of time. Prepare a large batch of fufu and wrap it tightly in plastic wrap. It will stay good in the fridge for about four days. You could also boil the cassava and plantain ahead and reheat and blend them when you are ready for some fufu.
Serving and Storage Instructions
Fufu is best enjoyed with a chicken or beef stew or soup with an intensely flavored broth. You can place the ball of fufu in the middle of your bowl and pour the soup over it or serve it on the side. As long as everyone has clean hands, you can even put it in the middle of the table for everyone to grab from. Whether you make it with cassava and plantain or other starches, you can microwave it with a touch of water in 10-second blasts until warm.
What to Serve With Fufu
You can serve this African comfort food alongside whatever you want, but it is a perfect match for a bowl of okra stew or ogbono soup. But your dinner guests wouldn’t be upset if you paired it with a brothy chicken stew or ground beef curry.
More Mouthwatering African Recipes
Conclusion
So now you can travel to a new land without leaving your kitchen by making some fufu with your next soup. This African staple might be your new favorite way to have a hearty meal. Would you like more recipes as good as this one? Then stay up-to-date by signing up for my newsletter.❤️
Watch How to Make It
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