Cassava Fufu Recipe By Tasty Food

CASSAVA FUFU RECIPE BY TASTY

Cassava Fufu Recipe by Tasty image

Cassava fufu, said to originate in West Africa, is made from fermented, puréed cassava, or yucca root, pounded with water into a soft, sticky dough. It's typically served with various West African soups, such as sawa sawa with egusi, groundnut soup, or okra soup. Traditionally, it is eaten by hand and swallowed, not chewed.

Provided by Tasty

Categories Dinner

Time 20m

Yield 5 servings

Number Of Ingredients 3

Ingredients

1 lb frozen cassava purée, thawed
½ cup water, plus more as needed
Sawa sawa with egusi, for serving (optional)

Steps:

Add the cassava purée and ½ cup water to a medium pot and use your hands to break up any lumps, then stir with a wooden spoon until smooth. Turn the heat to medium-high and cook for about 15 minutes, stirring continuously to break up any lumps that form and adding up to ½ cup more water as needed to ensure the fufu is not stiff or lumpy, until the cassava turns from bright white to off-white in color and the fufu is stretchy and smooth. Remove the pot from the heat.
Scoop 1 cup of fufu from the pot with a wooden spoon and, using wet hands to prevent sticking, roll into a ball or your desired shape. Repeat with the remaining fufu.
Serve the fufu with sawa sawa soup or the soup of your choice.
Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram

FUFU

Fufu image

conventional west African fufu is made by boildin such starchy foods as cassava, yam, plantain or rice, then pounding them into a glutinous mass, usually in a giant, wooden mortar and pestle. This adaptation for North Americans may trouble you if you try to stick to minimally processed foods. but it's worth trying at least once with West African Peanut Soup.

Provided by mnmfarris

Categories Breads

Time 25m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 2

Ingredients

2 1/2 cups Bisquick
2 1/2 cups instant potato flakes

Steps:

Bring 6 cups of water to a rapid boil in a large, heavy pot.
Combine the two ingredients and add to the water.
Stir constantly for 10-15 minutes - a process that needs two people for best results: one to hold the pot while the other stirs vigorously with a strong implement (such as a thick wooden spoon). The mixture will become very thick and difficult to stir, but unless you are both vigilant and energetic, you'll get a lumpy mess.
When the fufu is ready (or you've stirred to the limits of your endurance), dump about a cup of the mixture into a wet bowl and shake until it forms itself into a smooth ball.
Serve on a large platter alongside a soup or stew.

Nutrition Facts : Calories 190.1, Fat 5, SaturatedFat 1.3, Cholesterol 0.6, Sodium 339.4, Carbohydrate 32.4, Fiber 1.7, Sugar 4.2, Protein 3.8

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