Sides
Foufou
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) cassava root, peeled and cut into chunks
- 500 ml (2 cups) water, for boiling
- 1/2 tsp salt
Method
- Boil the cassava chunks in salted water for 25-30 minutes, until very soft and easily pierced with a fork.
- Drain well, reserving a little of the cooking water.
- While still hot, pound the cassava in a mortar and pestle (or beat with a heavy spoon in a stand mixer) until smooth, elastic, and stretchy, adding small splashes of reserved cooking water as needed.
- Continue pounding for 10-15 minutes until no lumps remain and the dough is uniformly smooth.
- Shape into a smooth mound and serve warm alongside stews.
Introduction: Foufou is the smooth, stretchy starchy side that anchors most Gabonese meals, made by boiling and pounding cassava (sometimes blended with plantain) until it forms a soft, cohesive dough.
Cultural Background: Foufou is the smooth, stretchy starchy side that anchors most Gabonese meals, made by boiling and pounding cassava (sometimes blended with plantain) until it forms a soft, cohesive dough. Diners traditionally tear off small pieces by hand to scoop up sauces and stews.
Tips: Keep your hands or tools lightly wet with water while shaping foufou, as the sticky dough will not adhere to a wet surface.
Variations: Some households blend in boiled plantain for a slightly sweeter, softer foufou. Naturally vegetarian and vegan as written.
Storage: Refrigerate covered for up to 2 days; foufou is best fresh as it firms up considerably once cold.
Reheating: Steam briefly or microwave covered with a damp cloth to soften before serving again.
Nutrition: Approx. 230 kcal, 1.5 g protein, 0.3 g fat, 55 g carbohydrates per serving.
FAQs:
Q: How is foufou eaten?
A: Traditionally by hand — small pieces are torn off, shaped into a small scoop, and dipped into stew or sauce.
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