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.

Course Side

Cuisine African

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Cook Time 15

Fermenting 4

Total Time 4 15

Servings

Calories 374kcal

Author Imma

Ingredients

2 tubers cassava
water (as much as needed)
1 lemon, juiced (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.

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 make sure the cassava (yuca) has been cooked thoroughly to remove the cyanide raw cassava may have
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition