How to make cassava fufu from scratch

One of the common types of fufu is that one made from cassava. It is called cassava fufu or Akpu in Nigeria but in Cameroon, it is known as water fufu. Cassava fufu or water fufu is made by fermenting the cassava.

In Nigeria, cassava fufu is eaten with ogbono soup, okra soup, egusi soup, bitter leaf soup e.t.c. In Cameroon, water fufu is eaten with a vegetable called eru. 

 

Ingredients

  1. 10-15 large tubers of cassava.
  2. 2 teaspoons potash or baking soda
  3. water

Procedure

  • Peel the cassava, cut each tuber into small piece; repeat the process for all cassava tuber.
  • Wash the cassava thoroughly and place in a large bowl. Pour in water to completely cover the cassava then add two teaspoons of potash or baking soda.
  • Cover the bowl and keep in a warm place for 3-4 days so that the cassava can ferment. To check if the cassava is well fermented, press with your finger. If the cassava is soft then it is fermented.
  • Drain the water from the fermented cassava. Add water to wash the cassava clean. Place in a blender or food processor and blend to a puree or you can mash the cassava with your hands.
  • Add water to the puree and pass it through a sieve or strainer or after mashing with your hands, pour water then pass it through a sieve or strainer.
  • Allow the puree to settle for some minutes, then decant the water. 
  • Pour the puree into a clean cheese cloth then squeeze to remove excess water or you pour the puree into a clean sack and tie it, place a heavy object on the sack to help strain or pull out the water. when the water is out , your raw fufu is ready to be cooked.

Note:

  • All cassava might not get soft but if majority is soft, then you are good to go.
  • The potash or baking soda helps to hasten the fermentation process. 

HOW TO COOK RAW CASSAVA FUFU.

Ingredients

  1. Raw cassava fufu
  2. Water

Procedure

  • Put the raw cassava fufu in a bowl then add little water. Run your hands through it so as to dissolve any excess lump. Mix to form a paste.
  • Put little water on medium heat, bring to boil. Pour in your paste, let it rest for 2-5 minutes. Begin to stir with a turning stick or stirrer. Mix well to avoid  lumps that form as it cooks.
  • Add little water at a time, if necessary. Stir and ensure the fufu is not too strong. Keep stirring until the fufu changes colour ( bright white to off white) or you can also check by tasting it. The fufu is ready if the colour changes.
  • Reduce the heat, then mold the fufu into any shape of your choice.
  • Enjoy with any soup of your choice.  

Cassava Fufu

Raw cassava fufu.
Prep Time40 mins
Resting Time3 d
Total Time3 d 40 mins
Course: Main Course
Cuisine: African
Author: Oluborode Ayokanmi

Equipment

  • Bowl
  • Blender
  • cheese cloth
  • Sieve or strainer
  • Knife

Ingredients

  • 10-15 Large tubers of cassava
  • 2 teaspoons Potash or baking soda
  • Water

Instructions

  • Peel the cassava, cut each tuber into small piece; repeat the process for all cassava tuber.
  • Wash the cassava thoroughly and place in a large bowl. Pour in water to completely cover the cassava then add two teaspoons of potash or baking soda.
  • Cover the bowl and keep in a warm place for 3-4 days so that the cassava can ferment. To check if the cassava is well fermented, press with your finger. If the cassava is soft then it is fermented.
  • Drain the water from the fermented cassava. Add water to wash the cassava clean. Place in a blender or food processor and blend to a puree or you can mash the cassava with your hands.
  • Add water to the puree and pass it through a sieve or strainer or after mashing with your hands, pour water then pass it through a sieve or strainer.
  • Allow the puree to settle for some minutes, then decant the water.
  • Pour the puree into a clean cheese cloth then squeeze to remove excess water or you pour the puree into a clean sack and tie it, place a heavy object on the sack to help strain/pull out the water. When the water is out, your raw fufu is ready to be cooked.

Notes

  • All cassava might not be soft but if the majority is soft, then you are good to go.
  • The potash or baking soda helps to hasten the fermentation process.

Cassava Fufu

Cooked cassava fufu.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: African
Author: Oluborode Ayokanmi

Equipment

  • Cooker
  • Pot
  • Turning stick or stirrer
  • Bowl

Ingredients

  • Raw cassava fufu
  • Water

Instructions

  • Put the raw cassava fufu in a bowl then add little water. Run your hands through it so as to dissolve any excess lump. Mix to form a paste.
  • Put little water on medium heat, bring to boil. Pour in your paste, let it rest for 2-5 minutes. Begin to stir with a turning stick or stirrer. Mix well to avoid lumps that form as it cooks.
  • Add little water at a time , if necessary. Stir and ensure the fufu is not too strong. Keep stirring until the fufu changes colour ( bright white to off white) or you can also check by tasting it. The fufu is ready if the colour changes.
  • Reduce the heat, then mold the fufu into any shape of your choice.
  • Enjoy with any soup of your choice.