Sides
Gambian Fufu (Cassava Fufu)
The Quirky Foodster Team
Ingredients
- 1 kg (2 1/4 lb) cassava root, peeled and chunked
- 500 ml (2 cups) water, for boiling
Method
- Boil the cassava chunks in water for 25-30 minutes until very soft and easily pierced with a fork.
- Drain thoroughly, reserving a little cooking water.
- Pound the cassava in a mortar (or beat with a dough hook) until completely smooth and stretchy, adding small splashes of reserved water as needed.
- Continue pounding for 10-15 minutes until no lumps remain and the dough is elastic and glossy.
- Shape into smooth balls and serve warm alongside soup or stew.
Introduction: Fufu is a smooth, stretchy dough made from pounded boiled cassava, served as the starchy base beneath rich soups and stews such as Superkanja and Plasas across the Gambia's river communities.
Cultural Background: Fufu is a smooth, stretchy dough made from pounded boiled cassava, served as the starchy base beneath rich soups and stews such as Superkanja and Plasas across the Gambia's river communities.
Tips: Add water very gradually; too much makes the fufu too soft to shape. Wetting your hands prevents the sticky dough from clinging while shaping.
Variations: Some households blend in a little cooked plantain for a slightly sweeter fufu. A stand mixer with a dough hook can replace hand-pounding for convenience.
Storage: Refrigerate shaped fufu wrapped in cling film for up to 2 days.
Reheating: Steam gently for 5-10 minutes or microwave covered with a damp cloth until softened.
Nutrition: Approx. 220 kcal, 2g protein, 0.5g fat, 52g carbohydrate per serving.
FAQs:
Q: Is Fufu eaten with a spoon or by hand?
A: Traditionally eaten by hand, pinched off and used to scoop up soup or stew.
Q: Can I use cassava flour instead of fresh cassava?
A: Yes, pre-made cassava (fufu) flour can be cooked according to package directions for a faster version, though texture will differ slightly.
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