Sierra Leonean Fufu (Cassava Fufu)
The Quirky Foodster Team
Ingredients
- Fresh cassava, peeled, or 400g (14oz) cassava fufu flour — 1 kg (2.2lb)
- Water — 500-750 ml (2-3 cups)
- Of salt (optional) — pinch
Method
- If using fresh cassava: cut into chunks, boil in water for 20-25 minutes until very soft, then drain.
- Pound the boiled cassava in a mortar with a pestle, adding a little of the cooking water as needed, until completely smooth, stretchy and free of lumps.
- If using fufu flour: bring the water to a boil, then gradually whisk in the flour over low heat, stirring constantly until it forms a thick, smooth, elastic dough, about 5-8 minutes.
- Shape the fufu into smooth balls using wet hands.
- Serve warm alongside soup, using pieces to scoop.
Introduction: Fufu is the essential starchy accompaniment to Sierra Leone's soups and stews, traditionally made by pounding boiled cassava (and sometimes plantain) in a large mortar until perfectly smooth and stretchy.
Cultural Background: Fufu is the essential starchy accompaniment to Sierra Leone's soups and stews, traditionally made by pounding boiled cassava (and sometimes plantain) in a large mortar until perfectly smooth and stretchy. It is eaten by hand, torn into small pieces and used to scoop up soup, and its soft, neutral flavour is the ideal foil for richly spiced dishes like okra soup or cassava leaf stew.
Tips: Wetting your hands before shaping prevents the sticky fufu from clinging to your fingers. Fufu should be smooth and stretchy with no lumps — keep pounding or stirring until fully uniform.
Variations: Blend cassava with plantain for a slightly sweeter fufu. Use a stand mixer with a dough hook as a modern shortcut to pounding by hand. Naturally vegan as written.
Storage: Wrap tightly and refrigerate for up to 2 days.
Reheating: Steam or microwave covered with a damp cloth for 1-2 minutes until soft and warm again.
Nutrition: Per serving: approx. 220 kcal, 1g protein, 54g carbohydrate, 0g fat
FAQs:
Q: Can I buy ready-made fufu flour?
A: Yes — pre-processed cassava (fufu) flour is widely sold at African grocery stores and makes the process much faster.
Q: Why is my fufu lumpy?
A: Not enough pounding or stirring, or adding the flour too quickly — add it gradually and mix continuously.
- Fresh cassava, peeled, or 400g (14oz) cassava fufu flour — 1 kg (2.2lb)
- Water — 500-750 ml (2-3 cups)
- Of salt (optional) — pinch
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