Fufu is a side dish made by boiling and pounding staarchy foods like yams, cassava or plantains into flour that is later cooked with water. The result is a smooth, stretchy, and dough-like consistency that is perfect for scooping up soups, stews, and sauces.
In a large pot, bring 4 cups of water to a rolling boil. If you're using salt, add it to the water.
Lower the heat to medium. Gradually add the fufu flour to the boiling water while stirring continuously to prevent lumps from forming.
Continue to stir the mixture vigorously. The fufu will start to form and pull away from the sides of the pot.
After about 5-7 minutes of stirring, the fufu should have a smooth, stretchy, and dough-like consistency. If it's too soft, you can add a little more fufu flour; if it's too hard, add a small amount of water.
Once the desired consistency is reached, give it a final stir and turn off the heat.
Transfer the fufu to a serving bowl and let it cool for a few minutes before serving.
Fufu is best served warm and is typically used to scoop up soups, stews, and sauces. Popular pairings include Egusi soup, Okra soup, and various meat or fish stews.
Traditional preparation involves using a wooden spoon, but you could use a hand held mixer.
Cassava Fufu: Made from fermented cassava.
Yam Fufu: Made from boiled and pounded yams.
Plantain Fufu: Made from boiled and pounded plantains.
Cocoyam Fufu: Made from boiled and pounded cocoyams.
Food in Africa