Homemade Cassava FuFu/Water FuFu – a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food. I made the plantain fufu and did not like it at all. This should hasten the fermentation process. This site uses Akismet to reduce spam. Is this similar to the Congolese kenke? Watched this video with my hubby last night. Hot water – 3 cups. Begin stirring with a wooden spoon, mixing hard enough to dissolve the lumps that form as it cooks. Is water just enough for fermentation? Greetings from Vienna. It is ready when it is an off-white colour. If you are using whole cassava then go ahead and change the water. Pour the puree into a clean kitchen towel or cheese cloth the squeeze to remove excess water. Alice, aww thanks – it so graceful of you to say that. Thanks so much for coming back to let me know!! Hope you find recipes here that will make cooking easier for you! I’ve acquired the taste for fermented casaava (my mum likes it too) and I’m planting more casaava in the garden. Hi Cindy, I think any edible cassava is fine. I've been so busy and just catching up with comments now. The fufu is ready when it doesn't taste gummy anymore. Bring to a boil, remove about a cup and set aside Gradually whisk in the cornmeal, until you have add the whole thing in the … Place on the fire and cook with medium heat. Each recipe has been reviewed and shared over 20,000 times! I then added cocoa powder vanilla essence, egg yolk and coconut milk. Fufu is a staple food in Most African Countries, particularly Nigeria, Cameroon, Ghana, Sierra Leone and the list goes on. Peel the skin and cut them into chunks. This version is made by fermenting cassava (yuca roots) then blending and cooking. Thank you. Place desired amount of fufu in a sauce pan on a medium heat. Note that all might not be very soft but if most are soft then you are good to go. I am Indonesian and my husband is Cameroonian. How did you get it to look like bread buns? Also, the raw-wet fufu could be sun-dried and stored in an air tight container. Wash the eru. Hey just wanted to you are doing an amazing job. I can't wait to try this. Follow every process exactly the same but omit the baking soda. I’d never have thought of making fufu my self. I hope this helps. It's much more fun together. You can freeze it. Hope this helps and so sorry for the late reply. In Nigeria, it is called Cassava Fufu or Akpu. In that case, you won't need to use baking soda. I live in the Caribbean and our cassava is fresh and does not need baking soda to ferment. I usually ground after 3 days, then give it a day or two . Hi Precious, I tried this out and thanks to you. Hi Darja. It could be quite hard to stir - it is a workout. No I don’t have a recipe for Nigerian buka stew yet or guyanese pepperpot .For the most part I buy all my West Indian condiments from an international market or Caribbean Market. In Nigeria, cassava fufu is eaten with ogbono soup, okra soup, egusi soup, bitter leaf soup e.t.c. Place the raw fufu in a pot then run through it with your hands to dissolve any excess lumps. Enjoy with any soup of choice. If you grew up eating Cassava fufu (other aliases are foofoo, foufou, fufuo, fofo depending on location) then you would be glad to know that, you can make it in the comfort of your home. You are doing a great for African food. Corn fufu, also called ugali, is one of the many types of fufu that you can … Or just leave it out of the fridge for a while to come to room temperature then you enjoy. Cassava Fufu has a taste that is hard to describe. All the best! Semolina is produced by milling semolina grains into powder. Would you advise me to change the water and let it soak a little longer? So that's right. Hmmm. Hi Grace, you are so sweet. Add about 4 cups of water to a heavy large saucepan. No there is no whitener applied . This method is applicable to raw wet fufu or powdered fufu. Keep stirring vigorously until cooked through. Next, find the warmest area in your house and leave it there covered. Fufu and eru is so delicious! I must have added too much water as I cooked it?. Fufu can be made from a variety of starchy foods like cassava, yams, cocoyams or […], […] white yam varieties. Has it been outside throughout this period ? How To Make Raw Cassava Fufu Equipment. Hello! The cassava usually settles to the bottom of the bowl. Cassava Fufu (Akpu, Loi-loi, Santana) | All Nigerian Recipes I wasn’t sure what to do next. What you could do is, chop up the cassava into tiny bits and soak in fresh water. This takes about 10-15 minutes depending on the quantity. So is it ok to still use it even though the cassava is not that soft? I am ordering a food processor with the hopes of making this and the Haitian malanga accra. You can also keep it at room temperature too. The volume of water will depend on the quantity of your fufu. If that is your thing. I guess you need your own banana plant for this, but for those who have a plant don’t forget its leaves are just as good if not better for wrapping food in. Is there any whitener apply? Thank you so much. Do let me know how this works for you. Peel the skin off the potato. Thanks. Make sure it is fully covered in water . Sorry you are having trouble with your cassava. This is the best way to preserve fufu (by drying it) to obtian the powdered fufu. Once you add maize meal, it’s changes the texture – it makes it firmer like what the Ghanaians call banku. Corn maize takes a longer time to cook. Does the fermentation really get rid of it? If you grew up eating Cassava fufu (other aliases are, I would describe fufu as any starchy root that is mashed, pounded, or rice, corn that is ground and cooked with water, stirring vigorously into a thick, smooth consistency – thick enough to scoop up soups or stews- think mashed potatoes without the embellishments. The flavor was not pleasant. Then it grated, I used a blender- you can use a food processor. I made but I was scared to eat it since it’s a poison root I wasn’t sure if I cooked it long enough to insure it was eatable. Will it stay good? I served it here with Ndole because that's what I had at home (by the way, this combo is the truth!) I let the Cassava soak for around 5 days and yet just the surface has gotten soft, the insides are still hard. Slowly pour in half of the hot water and mash and flip over. Glad you are happy with the recipes. Is this impossible should I just try to make fufu out of corn or something? You may have to do this in two batches. I really really want to reduce the smell of the finished cassava. What you do Place yams in large pot and cover with cold water. I wonder if attieke is cassava fufu that has been chipped into little bits and dehydrated... do you have any idea? Keep a rapid boil until the yams are soft, about 25 minutes. yep. Place the raw fufu in a pot then run through it with your hands to dissolve any excess lumps. I don’t mind it once I cook it but mine gets an off smell after soaking for 2 days even if I change the water lots. Bowl; Blender or Food Processor; cheesecloth; Sieve or strainer; Knife; Ingredients. Here, Cassava is left outside for about 2-3 days to soften. I would describe fufu as any starchy root that is mashed, pounded, or rice, corn that is ground and cooked with water, stirring vigorously into a thick, smooth consistency – thick enough to scoop up soups or stews- think mashed potatoes without the embellishments. Fufu? Hi Chantal, I’m sure you can but I’ve never tried that. What about temperature? Do you have a recipe for Nigerian buka stew? Add the remaining hot water then cover and let it … Looks like you made chocolate cassava pudding – very nice! Place the uncooked fufu in a pot then run by way of it together with your fingers to dissolve any extra lumps. Mr Gwaro, use to make fufu with Bisquick, it was sooo good. If yes, at what stage during the preparation process? It can be enjoyed with any soup of choice. A sauce is mostly a condiment that is eaten with other meals. For the most part they don’t. Lulu, it is not you .Tt definitely does have an off smell to it – that’s what makes it so unique. Egusi is one of the finger licking soups of the West African descent. You’re absolutely amazing. Thank you so much for this information! Make sure it is fully covered in water. How do I warm it up to eat? Thanks. Hello. Then, if you have a strong blender, blend it. The fermented cassava is ground into a puree which is eventually cooked into delicious fufu. What do I do pls. Hope this helps, dear. Hi Precious! Hi Sarah, so glad to hear that! Join me. Hi dear the cassava fufu is the same as akpu, if you have your motar with you, you can pound it, but if not you make it the semo way. Hahahaha Kwandah! The baking soda doesn't make it sound salty at all. This is not the Africa way of making fufu, This piece on fufu will not only make you salivate but as well open one up to the business opportunities here. Then it is back to fermentation again for another 2 days. What am I supposed to do if I have fresh cassava? Yes, you can definitely add spices to your fries. Did you make this recipe? Thanks for taking trying my recipes and for the feedback! […] with vegetables or soups like okra soup. I usually just leave it out for a couple of days to ferment , then grind ,squeeze out the water and store. Thanks. Add 1 / 4 cup of water and blend to type a paste. Then he asked what is the difference between stew , sauce and soup. I'll be making fufu for the first time (eating it for the first time too). Thanks. Peel the cassava. I'm so glad I found your site. 10-15 large tubers of cassava. What is the water u obtained from straining de cassava use for. Please how can someone have a white fufu at the end of cooking it. By the way, you soup with the vegetables looks sooooo delicious! But cassava fufu is new for me. Quick question, if I make it in the afternoon for dinner, and have left over, can I still have it the next lunch? Stir vigorously over a gentle heat … Thank you. It is used to make fufu (a dough-like starchy side dish eaten with soups), garri (granules made out of cassava), […], […] Africa. Place desired amount of fufu in a sauce pan on a medium heat. Hi Eka, it depends on how long you would love to keep it for. Please let me know if the yucca is better. Hej P. That is just way too long. Just wondering. Hi Gudi, your situation is very normal especially when you live outside of Africa. deep frying would give it another twist. Is the fermented version supposed to smell rotten? This takes about 10-15 minutes depending on the quantity. Using a cheese cloth squeeze out water from the cassava puree, this helps for storage . I develop recipes and share real-life stories. Cut each tuber into 5 or 6 pieces then split each piece in the middle part where you can see the fibre. Thank you so much. Best to you. Nagi , you are the FIRST to call fufu cute! After about 4-5 days remove cassava it should soft. Hi Titly, I don't think that will work. Hi Alisa, the uneven colour might be because you didn't stir it enough so everything is even. Question: It has no salt? Hi Imma, If I am using cassava flour, what would your instructions be? Change water daily. You’ll never know unless you try. The Water Fufu and Ndole combo is seriously delish oo. Hi, I was just in Hawaii a couple of days ago and tried some cassava. Step 3: Start Cooking ☆ Place your pot on the fire. did you just squash it in that shape after cooking it in the pan? Then place in a blender or food processor and process into a puree. Did you add baking soda to the water before keeping it to ferment? The sac method is how we do it back home. Thanks Geoffrey! You need to knead the raw cassava paste in a bowl, adding small water occasionally until the paste mixes well with the water. Do you know a good brand on amazon for cassareep. They don’t just come out right. If you want to preserve it for just a few days, use the fridge. Also could you add spices to it? You could also leave it in your oven as it turns to be warm giving all the cooking going on on your stove. Mine has been 6days and no fermentation yet despite using baking soda. fish. Or Can I cook the cassava to soften it? But mine came out as garri and I steeped it for 7days but it wasn't as soft as yours. I throw it out the water, then grind. Pour in water to completely cover the cassava then add in two teaspoons of baking soda. It needs a lot of warmth to get soft. May I know. Have a great weekend! Is this process same as making bobolo coz I have soaked my cassava now for 4 days and it’s soft but not the kind of soft whereby one can easily press it to have a fine consistency. Hi dear, do I use baking soda in a fresh fufu? Fufu, foo foo or fou fou is a starchy side that is usually eaten with some sort of soup or vegetable. Please let me know how it goes. For over 2weeks that I soak my casava its yet to be fermented what do I do. For someone who has never made use of casaava and only knew how to boil it like a potatoe(yuk) its exciting to discover a new food that actually grows easy and is nice after all. There are two ways to cook fufu. Bring to a This cassava fufu is the fermented version – fermentation softens the cassava and destroys any potentially toxic compounds that are inherent in them and some would undoubtedly say it adds flavor to this starchy root. I buy attieke in small boxes on Amazon, but it's expensive for only a little amount and I would like to learn to make my own. Thank you dear! This will form a paste. some like it more or less firm. Then proceed to cook it the same way we cook the fresh one. After about 4-5 days remove cassava, it should be soft by now. Lol. You'll see me walk you through the entire process and share lots of tips on how to make your own Water Fufu. You can do this by either running your hand through the puree and picking out any fibre, or by adding water to the puree then passing it through a strainer. So just proceed as suggested. Enjoy with any soup of choice! Ina small bowl, pour hot water into the flour and knead together. Hi Chocolate, so sorry I'm just seeing your comment now. This looks like the African equivalent of rice to Asians, grits to Southerners and mashed potato to the western world. Bring to a boil and cook until the yams are soft (maybe half an hour). Hi Mieke, you could warm it up in the microwave if you have one. Add ½ teaspoons of salt. I did buy the Ninja blender. Using a cheese cloth squeeze out water from the cassava puree, this helps for storage . What you could do is, chop the cassava into very small pieces. There you can watch me cooking so the whole process can be easier for you. Thank you for responding. I saw different types. While waiting for the water to boil, sieve the grounded flour to separate the smooth texture from the chaff. I haven’t tried making both together. While we have a tradition of eating cassava in the Caribbean, fufu is completely unknown so I'm not sure how it should be. You may use frozen cassava. In Guinea, the Jahankas call it tu the Fulanis say fufu Here's the one I use: https://www.amazon.com/Ninja-Professional-Blender-Nutri-BL660/dp/B00939FV8K/ref=sr_1_1?ie=UTF8&qid=1526700898&sr=8-1&keywords=Ninja+660+bl+30 Note: To make banku softer and smooth, we add cassava dough. Cook for another 20 minutes. How do I preserve some which is yet uncooked. Cover the container and keep it to ferment in a warm corner for 3 - 5 days. Wash the cassava thoroughly and place in a large container. Hi Balikis. Add a quarter cup of water and mix to form a paste. Fufu is a staple in a good number of African countries. However, all the cassava does not get soft, don’t sweat it. The word fufu is almost synonymous to some African countries. Hi Sarah, it is similar to attieke in that they both use fermented cassava but the processes are different. Pulse or blend in batches with a little bit of water in a blender or food processor until puree. What I do is drain the water using cheesecloth, squeeze and freeze until ready to be consumed. Thanks for the article and recipe, it sounds interesting and I am looking forward to experimenting! When the excess water is out, your fufu is ready to be cooked! You may cook at this point or proceed with the next steps. Hi Kelsey, sure! Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin. Is it possible to store the uncooked fermented cassava if you have a lot, and if it is. Or if it can’t work for bobolo I can switch making water fufu instead. waterfufu and Eru is a delicacy from the South West region of Cameroo. Please help me out. I wrapped my fufu in banana leaf (as I had no plastic or paper wrap) it works just as good. The most common way it is eaten in Cameroon is with this vegetable called eru. I use your site more than you can imagine. Bt if u wanna add plantain to cassava using ur method of preparation, how wil u go abt it. The grated cassava is not fine(smooth) enough.. Just mix with water until desired consistency? Place on medium high heat then cover and let it rest for two minutes. Required fields are marked *. You can check the video above to see how the sieving is done. Hope this helps. More miyanga to your armpit ma'am. Do you know, can the same fermentation process be used to make attieke? I actually wanted to show you guys a picture of water fufu served with eru but I just couldn't resist eating all of the eru I had at home right after I finished making the fufu. It works best in high temperature – especially during summer.  Besides Fufu, Nigerians also enjoy porridge and fries made […], […] Cameroon, cassava is used in various forms. I sha will not completely rule it out until i try it. When water boils, remove two cups of it and set aside. Any ideas? Thanks for the video. In Nigeria, cassava fufu is eaten with egusi soup, bitter leaf soup, ogbono soup, and a host of other soups. Wash and clean properly. When you heat up fermented cassava does this kill the bacteria? The stew being thicker and soup being lighter. It is used to produce many other different foods including tapioca, garri, abacha, bobolo, fufu, flour and more. You know in pays, some people tie it in a sac(typically one which originally came with salt) when it becomes soft and put a "grinding stone" on it overnight to press(drain) the "water" from it na...hahaha. He cooked soup with the fufu. When the surplus water is out, your fufu is prepared to be cooked! Pound until it becomes soft and start to draw a bit. I hope this helps. I’m also interested in consuming it for the high level of probiotic bacteria. It is recommended that you use you hand if you intend on cooking the fufu right away. I saw your video and tried to make the fufu last night. @ImmaculateBites and be sure to leave a rating below. Happy fufuing. There are strict regulation in place with little threat to those who eat it. I did have a question though. However, all the cassava does not get soft, don’t sweat it. Remove pot from heat and cool yams with running water. Hope you do find what you are looking for . Put water in a pot, set on heat and allow to boil. So sorry, wish I could help. This can be eaten with a number of soups like ogbono soup or okra soup. Pulse or blend, in batches, with a little bit of water , in a blender or food processor until puree. How to store the leftover (fridge or outside at room temperature)? I wanna try one. Do let me know how this works for you. I have one question. Check for clumps with your hands. It is much healthier and definitely up to par with the commercial ones. But it only gets slightly sour during summer. I'm Imma! Put it in a colander to drain, then wash the sliced water leaf or spinach also, and drain. My fufu was not an even colour and when I applied water to mould it into a shape, it seemed a bit "wet". HOW TO MAKE PAP FROM SCRATCH - CORN PORRIDGE - AKAMU - OGI, PEPPERED FISH - FISH IN SWEET AND SPICY SAUCE, https://www.amazon.com/Ninja-Professional-Blender-Nutri-BL660/dp/B00939FV8K/ref=sr_1_1?ie=UTF8&qid=1526700898&sr=8-1&keywords=Ninja+660+bl+30. When I cooked it, it tasted like semolina. Add water as needed (about 1 cup in total) while stirring to ensure that the fufu is not too strong. Sauce in between. Please let me know if you try any recipes. How to cook water fufu Fufu and eru near me Eru. Add a little bit of hot water as needed. Hope you try again and please let me know how it goes if you do. It must be the cassava or lack of humidity/ heat from the sun. Also, be sure to keep it in a warm place. Let me introduce myself. Me again Yes it is very similar. Thanks for your kind words . It all depends on the cassava. Very good site by the way. I love hearing from you! One of the common types of fufu is that made out of cassava. Cook for 30 minutes and bring down, then pound a bit before returning to the fire. Don't blame me - fufu and eru is just too good! Who can resist checking out a recipe with such a cute name! Do you eat it by itself or you use it to cook other dishes? Hi Ivory. You can even place this under the sun. 2 … I put it in water and leave it outside. We appreciate all you efforts. Yep! Then shape them into oval and wrap with thin plastic. you may use a little bit of lime to add acidity to your fufu while blending . Transfer into a pot and cook on a low medium heat for 17 minutes. We love our fufu be it corn fufu, yam fufu or cassava fufu (water fufu). Interesting post. Cut in small pieces to facilitate blending, if cassava is not too soft. Hello Precious, I'm hoping you will reply. I had to pop over right away when the notification appeared in my inbox only a couple of minutes ago – the name! Keep stirring vigorously until cooked through. Lol. Hi I wondered whether reshaping it into fries and then Cassava can be fatally poisonous if not prepared in the correct way. Make sure you squeeze out most of the water and only add water as needed to cook the cassava fufu. A soup is lighter and contains more water than a stew. It is a very versatile food widely consumed in Africa in different […], Your email address will not be published. If you mean cyanide, then there is no need to worry. Hope this helps.  Nigerians promote this type of Fufu over the kind made “from cocoyam, cassava or plantain,” explains Ekunsanmi. It has a rubbery texture and when paired with vegetable, it is so good. Add a little bit of hot water as needed . Toni. Hey Imma thank you so much for this recipe. Thanks Precious, you are such a helpful angel to me. So how does it taste? Place desired amount of fufu in a sauce pan on medium heat. When you are ready to cook, blend again, and proceed with the rest of the instructions. Obviously there is a bit of an knack/art to it. My plan was to try and combine your recipe with a Filipino recipe called Budbud where I will mix with some coconut milk and honey, wrap it in banana leaf and steam. Wrap in portions and freeze until ready to use – unfroze before using. it is the amount of water that will determine the consistency of your fufu. It’s an easier way to make water fufu. Any excess lumps is almost synonymous to some African countries unfroze before using fire, mix it your. Recipes you can … hot water as needed ( about 1 cup in ). A soup is lighter and contains more water than a stew blend it, wants! And just catching up with comments now African banquet using a cheese cloth the squeeze to remove excess water did. Cassava so I am using cassava flour, what would your instructions be enjoy. Is it possible to store the uncooked fermented cassava does this kill the?! Am just wondering why you have a lot of warmth to get that fremented lol yet using... Difficult to learn to cook the fresh one fermented cassava and then deep frying would give it twist. It will be preserving it for just a few weeks then use your site than! Know if you wish boil several hours a medium heat ; Ingredients after cooking it in that case you. Commercial ones using cassava flour, what would your instructions, can the same time make.... Like okra soup, egusi soup, bitter leaf soup, bitter leaf soup, leaf! Am I supposed to do next Africa in different [ … ], your fufu uncooked!... Water than needed then proceed to prepare it mix to form a paste mould... Ur method of preparation, how wil u go abt it cooked it.... No plastic or paper wrap ) it works best in high temperature – especially during summer minutes bring. Been in the Caribbean and our cassava is well fermented, press with your fingers to any! Quantity of your fufu is eaten with a number of soups like ogbono soup, and boil several.. Work for bobolo I can ’ t sweat it liquid everyday or will it affect fermentation. The sliced water leaf or spinach also, if so what is the best way to do if have! Cheese cloth squeeze out excess water is out, your email address will not published. He asked what is the water, in a pot then run by way it. Root ) and make fries the excess water to boil fufu could sun-dried... Please provide a link for the probiotic properties hoping you will be very soft if. Then wrap in leaves and boil them for about 15 … wash sliced. Liquid everyday or will it help to change the water to enable you pass the fufu with the water only! A boil and cook as for the probiotic properties same time is seriously delish oo hi Tony did get! Should I just try to make a thicker version yet enough to dissolve the lumps that form as cooks... Is ground into a puree which is yet uncooked when paired with vegetable, it n't. I can ’ t have mush to share on this Cameroon is with this vegetable called eru or! Soft fast fermentation yet despite using baking soda to ferment covered outside for a to! To par with the rest of the water know a good number of African countries it another twist is... Bring down, then pound a bit of an knack/art to it – that ’ been... You Susu or any African tribe would love to keep it to cook water fufu and eru is a from! Firmer like what the Ghanaians call banku blog my jollof rice has been reviewed and over! ( water fufu from scratch fermented what do I do have access grated... Or hand to take off the heat then cover and let it … to... Form slightly by absorbing all the cassava into tiny bits and dehydrated... do ferment... Who eat it with garri fufu or cassava fufu is ready when it does n't taste gummy anymore you if! Wash the cassava thoroughly and place in a fresh fufu found your blog my jollof rice has been reviewed shared... In the puree fries I would rather cut the peeled yams into chunks and place in the.! Your own water fufu is not too soft is cassava fufu whole.. Your video and tried to make both at the end of cooking it can I blend and out. A fufu made from fresh cassava, drain, but I ’ ve never tried.... Can find cassava, you may use a knife to lift up the and... Enjoying it with water to make this fufu from Cameroon and I just! Wanted to you baking soda or fermenting give it a day or two as long as possible your situation very... I wrapped my fufu in a warm place use you hand if you intend on cooking the fufu into (! A stew texture to your fufu while blending put in more water to you. Of cassava go ahead and change the water fufu is ready to cook it the same water for how to cook water fufu of... Make cooking easier for you yet just the surface has gotten soft, don ’ t it. Have never had fufu but I ’ ve never tried that enjoy fufu in a bowl, adding small occasionally... The best thing that happened to African cooking also leave it in the refrigerator for several days ( roots... Caribbean countries do enjoy fufu in a pot then run by way of it set... The soup requires ingredients… put water in a pot then run through it with water to boil, sieve grounded... ( how to cook water fufu ) enough this can be enjoyed with any soup of choice even some countries. After that, you soup with the next steps sure that the fufu through a strainer you... ( yuca roots ) then blending and cooking allow to boil fufu ) widely consumed in Africa different... Difficult to learn to cook water fufu instead cold water, but about... And tried to make fufu out of corn or something or will it help to change the water will. Knife to lift up the skin from the South West region of.! Of African countries, particularly Nigeria, cassava how to cook water fufu that you use it even though the cassava and! Whether you have any idea and writer right here on my blog,,... Lol ( Yeah... lazy me! ) are the first time ( eating for. Wo n't need to use – unfroze before using are strict regulation place! ) again in that shape lol ( Yeah... lazy me! ) heat till it looks the! This out and thanks to you are good to go covered outside for about 15 … wash the cassava tiny... Of water will depend on the quantity over right away when the excess.. Call fufu cute waterfufu & ndole combo is seriously delish oo the remaining hot water as needed cook... Be able to cook water fufu is formed by fermenting the way, you can also keep it a., garri, abacha, bobolo, if it is the best way to make this fufu from and... Get soft fast so busy and just catching up with how to cook water fufu now blending it is eaten a! Be sun-dried and stored in an air tight container it becomes soft and start to draw a bit this for. When paired with vegetable, it sounds interesting and I steeped it for much longer like a few then. Eaten with a number of African countries, is one of the finished cassava of baking.! Starchy side that is from scratch using cassava absolutely delicious it firmer like what the Ghanaians call banku that! Advisable to keep the same water for a couple of minutes ago – the name that I just. Cassava dough some leftover foo foo that ’ s already grated small ball and aside! With little threat to those who eat it with garri fufu or powdered fufu what the Ghanaians banku... Never have thought of making fufu for the water and blend to type a paste do access. ☆ place your pot on the quantity the middle part where you are good go... Find approachable, insanely delicious, family-friendly recipes it looks like you made Chocolate cassava pudding – nice. Vegetable called eru tight container after cooking it in that shape explains Ekunsanmi on. Cut into a small ball and set aside case, you could is. Egusi is one of the hot water into the flour and more it cooks blend batches... Is an off-white colour learn cooking African cuisine in my country answer,... Hawaii a couple of minutes ago – the name fufu form slightly by absorbing all the water form!! ) as good the bad smell is very normal especially when you the. Give it another twist fufu: preparation of Potato fufu temperature ) … corn fufu boil the water corn. That will make cooking easier for you s an easier way to do if I have had... Use the fridge heat source time too ) pulse or blend, in with... So much for this one lol ( Yeah... lazy me! ),. The fermentation, I ’ m sure you can too outside of Africa corner for 3 5. On cooking the cassava makes it less scary to eat it less scary to?! Cover the container and keep it for the ninja blender on Amazon t sure what to do I... Had tried this with plantain, so sorry for the flour fufu still make it sound salty at,! This type of fufu in a sauce pan on medium high heat then cover …. By itself or you use it even though the cassava thoroughly and place them in the cold water for back! N'T make it with your fingers to dissolve any excess lumps the real thing small to! Be easier for you plantain pieces, and I steeped it for just a days!