Homemade Cassava FuFu/Water FuFu – This staple food eaten in many African countries is made from fermented and grounded starchy cassava root may not look like much. It may not look like a whole lot, but don’t let appearances fool you. Its smooth, dense, and chewy texture with a mild taste makes it a great side dish to any protein-rich food, stew, and soup.
If you grew up eating cassava fufu (other aliases are foofoo, foufou, and fufuo, depending on where you grew up), then you’ll be glad to know that you can now make it from scratch using only two ingredients. Oh yes! Sound easy? You bet it is! And it’s healthier and definitely better than the commercially-made ones, especially since we’re not using any preservatives.
Contents…Recipe Ingredients |
What is Cassava Fufu?
I would describe fufu as mashed, pounded cassava root. However, just about any starchy root will do. Even rice, corn, and green plantains or a mix of whatever you have on hand works. Just grind it and cook it with water, stirring vigorously into a thick, smooth consistency. It is thick enough to scoop up soups or stews. Yum!
Recipe Ingredients
Cassava fufu is fermented because fermentation softens the cassava and eliminates any potentially toxic compounds it has when raw. The process also adds a pleasantly light sour flavor to this fantastic starchy root. Think of African sourdough with only two ingredients. Oh yeah!
- Cassava – Also known as yuca (not to be confused with yucca, an ornamental plant), cassava is a traditional ingredient in many African, Caribbean, and Latin American dishes. Just FYI, it’s toxic when eaten raw, so always be sure to cook it. You can also use green plantain, malanga (cocoyam or taro), or any starchy root.
- Water – We need the water for the fermentation process to soften our cassava. It takes about 4-5 days, but make sure to change the water daily, or your cassava may spoil.
How to Make Cassava Fufu/Water Fufu
Ferment the Cassava
- Soak and Ferment – Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily. (Photos 1-6)
- Remove from Water – After about 4-5 days, take the cassava from the water; it should be soft by now. If it’s not, don’t worry because not all the cassava gets soft.
Blend Until Smooth
- Cut in small pieces to facilitate blending if cassava is not too soft. (Photo 7-8)
- Pulse or Blend in batches with a little bit of water in a blender or food processor until it turns into a puree. (Photo 9)
- Cook – You may cook at this point or proceed with the next steps to make the rolls.
Cook the Fufu
- Squeeze the Excess Water – Using cheesecloth, squeeze the water from the cassava puree; this helps storage. (Photos 10-15)
- Wrap and Freeze – Wrap in portions and freeze until ready to use—thaw before cooking.
- Stir and Cook – Place the desired amount of fufu in a saucepan on medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes, depending on the quantity. (Photos 16-21)
- Shape and Wrap – Then, shape them into round or ovals and wrap them with thin plastic. (Photos 22-24)
Recipe Variations
- Lemon – If you find cassava fufu too bland for your taste, you can add a teaspoon of lemon or lime juice to brighten up the flavor.
- Plantain – You can use plantain flour mixed with the ground cassava for a different twist.
- Seasonings – You can’t go wrong with salt and pepper. These two seasonings are enough to enhance the flavor of our fufu, especially if you want to eat them on their own.
- Sweet Potato Fufu – This one is more flavorful than cassava fufu because sweet potatoes are naturally sweet. A dash of cinnamon and cardamom also amplifies the flavor. Oh yes!
- Corn Fufu – Like sweet potatoes, corn is also naturally sweet and tasty. So, if you love corn, then you’ll surely gonna love this corn fufu made with cornmeal as well.
Tips and Tricks
- You don’t need to add flavor to our fufu since it is meant to be eaten with stew or soup, just like how we enjoy rice as a side with the main dish.
- Add 1-2 teaspoons of baking soda to aid in the fermentation process.
- You may use a little bit of lime juice to add acidity to your fufu while blending.
- Fermentation is best in a warm area as it will take longer in cool weather.
Serving and Storage Instructions
This is how you eat cassava fufu: Get a small portion of fufu and shape it with your hand and slightly make an indentation with your thumb. Then use it to scoop your favorite stew or soup like a spoon. Pretty neat, huh? 😉
Due to the long fermentation process of cassava, it’s best to make a big batch and prepare them ahead to save you time and effort for future cravings. Oh yes!
Storing Yuca
- Unpeeled – Store your cassava in a dry, cool area, and it will last at room temperature for up to a week and two weeks in the fridge.
- Peeled and Cut – Place them in a bowl covered with water, changing the water daily to keep it fresh in the fridge for up to a month. If you plan on freezing the yuca, there’s no need to soak them after peeling and cutting. Your yuca will last up to three months in a freezer-safe bag in the freezer.
- Processed or Ground – Squeeze as much liquid as possible in cheesecloth before storing raw blended cassava. You can keep raw fufu in an airtight container or freezer-safe resealable bag in the refrigerator for a few days or three months in the freezer.
Storing Leftover Fufu
- Wrap leftovers tightly with a cling wrap to keep them moist.
- Keep leftover fufu in the fridge for up to five days and three months in the freezer.
- Thaw it overnight in the fridge when ready to serve, then set it on the counter for around an hour so that it comes to room temperature before reheating.
Reheating Leftover Fufu
- Oven – Cut the leftover fufu into bite-size pieces and lay them in a single layer on a baking sheet, uncovered. Bake at 350℉/177℃ for 10 minutes or until warmed through.
- Stovetop – Use a steamer and add enough water to steam your water fufu. Steam the fufu until it’s soft and warm.
- Microwave – Microwave the foofoo in 10-second blasts for 30 seconds to a minute or until heated through.
FAQs
It really depends on the ingredients in your fufu and how it was prepared. And since we don’t usually add seasonings, it’s somewhat bland if eaten alone. It may also taste slightly sour because of the fermentation. But this I assure you, pair them with any savory and rich stew or soup, and you’ll be amazed how heavenly our fufu is. 😉
Absolutely! Cassava is an excellent source of healthy carbs, essential for energy. It’s also full of vitamins and minerals, especially vitamin C, potassium, thiamine, riboflavin, and niacin, great for our immune system.
Fufu becomes soft and sticky after you cook it. The water activates the starch, making it sticky. If you find it too sticky or too thick and hard to work with, just add a smidgin of water and continue mixing. The texture should be smooth and soft enough to easily shape it into a ball, and it will firm up once cooled.
What to Serve with Cassava Fufu
The best way to enjoy this healthy fufu is by pairing them with any traditional African soup, such as these rich and flavorful soups and stews below.
More Cassava Recipes to Try
Watch How to Make It
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This blog post was first published in September 2014 and has been updated with an additional write-up, new photos, and a video.
Cassava FuFu/Water Fufu
Ingredients
- Cassava
- Water
- Lemon, optional
Instructions
Fermentation
- Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily.
- After about 4-5 days, take the cassava from the water; it should be soft by now. If it's not, don't worry because not all the cassava gets soft.
- Cut in small pieces to facilitate blending if cassava is not too soft.
- Pulse or Blend in batches with a little bit of water in a blender or food processor until it turns into a puree.
- You may cook at this point or proceed with the next steps to make the rolls.
Preparing Fufu
- Using cheesecloth, squeeze the water from the cassava puree; this helps storage.
- Wrap in portions and freeze until ready to use—thaw before cooking.
- Place the desired amount of fufu in a saucepan on medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes, depending on the quantity.
- Then, shape them into ovals and wrap them with thin plastic.
Tips & Notes:
- You don’t need to add flavor to our fufu since it is meant to be eaten with stew or soup, just like how we enjoy rice as a side with the main dish.
- Add 1-2 teaspoons of baking soda to aid in the fermentation process.
- You may use a little bit of lime juice to add acidity to your fufu while blending.
- Fermentation is best in a warm area as it will take longer in cool weather.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Vida Amoro says
What is the water u obtained from straining de cassava use for.
ImmaculateBites says
You throw away the water.
Vida Amoro says
Bt if u wanna add plantain to cassava using ur method of preparation, how wil u go abt it.
ImmaculateBites says
I had tried this with plantain , so I can’t give you a definite answer.
Lola says
Hello. I really really want to reduce the smell of the finished cassava. Will it help to change the liquid everyday or will it affect the fermentation process?
ImmaculateBites says
If you are using whole cassava then go ahead and change the water. But after blending it is advisable to keep the same water for a day or two. Hope this helps.
Pius says
Nice
Kelsey says
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. I wasn’t sure what to do next. So is it ok to still use it even though the cassava is not that soft? Can I blend and squeeze out excess water to make the bobolo. Or if it can’t work for bobolo I can switch making water fufu instead. Thanks
ImmaculateBites says
You sure can. What I have noticed with cassava here is that some of them do not break down like the ones in Cameroon. It all depends on the cassava. For the most part they don’t. So just proceed as suggested. Do you have access to grated cassava that is sold in Asian or filipino stores?
Kelsey says
Yes I do have access to grated cassava, but I wasn’t such how to get that fremented lol. Could that be used for making water fufu and bobolo, if so what is the process? Thanks
ImmaculateBites says
I usually just leave it out for a couple of days to ferment , then grind ,squeeze out the water and store. It’s an easier way to make water fufu. But it only gets slightly sour during summer.
Kelsey says
Just wondering why you have to grind the grated cassava again it it’s already grated. How do you ferment the grated cassava, do you put it in water or you just leave it outside.
ImmaculateBites says
The grated cassava is not fine(smooth) enough.. I put it in water and leave it outside. The cassava usually settles to the bottom of the bowl. I throw it out the water, then grind.
geoffrey mpong takwa says
imma i need your reply.
ImmaculateBites says
Me like this – Happy Fufuing!!!
lulu says
I wrapped my fufu in banana leaf (as I had no plastic or paper wrap) it works just as good. 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.
Happy fufuing
F.n nwapa says
Hey just wanted to you are doing an amazing job. I’d never have thought of making fufu my self. Since I found your blog my jollof rice has been amazing. You are doing a great for African food.
ImmaculateBites says
Thanks for taking trying my recipes and for the feedback!
lulu says
I’ve acquired the taste for fermented casaava (my mum likes it too) and I’m planting more casaava in the garden. 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. My stomach says thankyou very much for the easy to follow instructions.
lulu says
Me again
How did you get it to look like bread buns? did you just squash it in that shape after cooking it in the pan? or did you bake it (recook it) again in that shape?
Very good site by the way.
ImmaculateBites says
I use a small bowl, add a tiny bit of water then swirl it out until it forms a ball/ oval or another way is wrapping it in plastic paper. Thanks
geoffrey mpong takwa says
imma i love your curiosity, you are awesome and a serious woman, i love your recipe, thanks
ImmaculateBites says
Thanks Geoffrey! Glad you are happy with the recipes.
lulu says
Is the fermented version supposed to smell rotten? 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. I cut the casaava in 1 inch cubes? .
When I cooked it, it tasted like semolina. I then added cocoa powder vanilla essence, egg yolk and coconut milk. and made it into a desert, that was nice. I haven’t been able to make a thicker version yet. I must have added too much water as I cooked it?.
Obviously there is a bit of an knack/art to it. I think one big root should feed an entire family as it is so carb high but I’m afraid I ate it all.
ImmaculateBites says
Lulu, it is not you .Tt definitely does have an off smell to it – that’s what makes it so unique.
Make sure you squeeze out most of the water and only add water as needed to cook the cassava fufu. Looks like you made chocolate cassava pudding – very nice!
Denise Browning@From Brazil To You says
I grew up eating cassava and many dishes made from it. But cassava fufu is new for me. It sounds interesting… is it a sort of paste? Do you eat it by itself or you use it to cook other dishes?
Alice says
You are the best thing that happened to African cooking! I never thought I could make waterfufu, now I can.
Thank you so much. I use your site more than you can imagine. We appreciate all you efforts.
ImmaculateBites says
Alice, aww thanks – it so graceful of you to say that. Thank you so much.
Nagi@RecipeTin Eats says
I had to pop over right away when the notification appeared in my inbox only a couple of minutes ago – the name! SO CUTE! Fufu? Who can resist checking out a recipe with such a cute name! This looks like the African equivalent of rice to Asians, grits to Southerners and mashed potato to the western world. Pinning this so I remember it when I make an African banquet using a stack of recipes from your site!
ImmaculateBites says
Nagi , you are the FIRST to call fufu cute! Yes, Africans do love their fufu
Carol B says
I enjoy cooking off your recipee.
ImmaculateBites says
Thanks for letting me know.