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Easy Homemade West African Fufu

Three smooth, golden balls of freshly made fufu served on a light ceramic plate near a window.
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A simple guide to making traditional West African fufu using a combination of cassava and plantain flour for a smooth, pliable dough.

Ingredients

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  • 2 cups cassava flour (or fufu flour mix)
  • 1 cup plantain flour
  • 4 cups water
  • 1 teaspoon salt (optional)

Instructions

  1. Combine the cassava flour and plantain flour in a medium bowl. Mix them thoroughly.
  2. Pour 3 cups of water into a medium saucepan and bring it to a boil over medium-high heat.
  3. Once the water is boiling, reduce the heat to low. Slowly add the flour mixture to the hot water while stirring constantly with a wooden spoon or sturdy spatula.
  4. Continue stirring vigorously. The mixture will start to thicken quickly into a stiff dough.
  5. If the dough is too stiff, add the remaining 1 cup of water gradually, stirring until you achieve a smooth, elastic consistency.
  6. Cook for about 5 to 7 minutes, stirring and folding the dough constantly to ensure it cooks evenly and becomes smooth.
  7. Remove from heat. Use the spoon to knead the dough briefly in the pot until it is completely uniform and lump-free.
  8. Shape the fufu into small, smooth balls using a small bowl or plastic wrap to prevent sticking.
  9. Serve immediately with your favorite West African soup or stew, such as Egusi or Okra soup.

Notes

  • For a purely cassava fufu, use 3 cups of cassava flour and omit the plantain flour.
  • To keep the fufu warm while you prepare the soup, place the shaped balls in a lightly oiled, covered bowl.
  • Use a sturdy wooden spoon; mixing this dough requires effort.

Nutrition

Find it online: https://recipesfleet.com/best-fufu-recipe-for-beginners/