Sides
Foufou de Manioc (Cassava Fufu)
Ingredients
- - 1 kg (2.2 lb) cassava, peeled and cut into chunks
- - 1 litre (4 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 thoroughly, reserving a little of the cooking water.
- Pound the boiled cassava in a mortar and pestle, or beat vigorously with a wooden spoon, until it forms a smooth, stretchy, lump-free dough.
- If the dough is too stiff, work in a small amount of the reserved cooking water.
- Shape into a smooth ball or individual portions and serve warm alongside stews and sauces.
Introduction: Foufou is the essential starch side dish of Central African tables, a smooth, stretchy cassava dough formed by kneading boiled and pounded cassava, used to accompany nearly every stew and sauce in the national repertoire.
Cultural Background: Foufou is the essential starch side dish of Central African tables, a smooth, stretchy cassava dough formed by kneading boiled and pounded cassava, used to accompany nearly every stew and sauce in the national repertoire.
Tips: The cassava must be boiled until very soft; undercooked cassava will not pound into a smooth dough.
Variations: A mix of cassava and plantain can be pounded together for a slightly sweeter, softer fufu. Naturally vegan.
Storage: Wrap tightly in plastic wrap and refrigerate for up to 2 days.
Reheating: Steam over simmering water for 8-10 minutes, or microwave covered with a damp cloth, until soft and warm.
Nutrition: Per serving (approx.): 240 kcal, 2g protein, 58g carbohydrate, 0.5g fat, 3g fibre.
FAQs:
Q: Can I use cassava flour instead of fresh cassava?
A: Yes, though the flour version (gozo) has a slightly different texture; both are authentic within the region.
Q: How is fufu traditionally eaten?
A: It is torn into small pieces by hand and used to scoop up sauces and stews.