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cassava fufu

Cassava Fufu

AvatarOluborode Ayokanmi
Raw cassava fufu.
Prep Time 40 mins
Resting Time 3 d
Total Time 3 d 40 mins
Course Main Course
Cuisine African


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


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


  • 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.


  • 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.