Sides
Fufu de Yuca
The Quirky Foodster Team
Ingredients
- 800g (1 3/4 lb) cassava, peeled and chopped
- 500ml (2 cups) water, for boiling
- Extra water, as needed for pounding
Method
- Boil the cassava chunks in water for 20–25 minutes until very soft.
- Drain well, reserving a little cooking water, and remove any fibrous core.
- Pound the cassava in a mortar (or blitz in a food processor) while still hot, adding small splashes of the reserved water as needed, until smooth and stretchy.
- Shape into smooth balls or mounds and serve warm alongside soup or stew.
Introduction: A smooth, stretchy cassava dough that serves as the everyday starch accompaniment across Rio Muni, eaten by hand and used to scoop up soups and stews such as Sese or Pepesup.
Cultural Background: A smooth, stretchy cassava dough that serves as the everyday starch accompaniment across Rio Muni, eaten by hand and used to scoop up soups and stews such as Sese or Pepesup. Making good fufu — with the right elastic texture — is a point of household pride.
Storage: Refrigerate for up to 2 days, tightly wrapped.
Reheating: Steam or microwave briefly with a splash of water to restore softness.
Tips: Work the cassava while it’s still hot for the smoothest, most elastic texture. If using a food processor, pulse in short bursts and scrape down often to avoid gumming the blades.
Variations: Mix in a little pounded plantain for a lighter, slightly sweet fufu. Combine with malanga for a firmer, more filling version. Fully vegan as written.
Nutrition: Per serving: 280 kcal, 2g protein, 68g carbohydrate, 0g fat, 3g fibre
FAQs:
Q: Why is my fufu lumpy?
A: The cassava likely wasn’t cooked soft enough before pounding — make sure it’s fully tender.
Q: Can I use cassava flour instead?
A: Pre-cooked cassava (fufu) flour can be mixed with hot water according to package instructions as a shortcut.
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