African Fufu Recipe
Foofoo, foufou, foutou or fufú are the names by which this mass of cassava and banana can be known in different areas of Central and West Africa, although its origin is found in Ghana, specifically in the Asante ethnic group. In addition to its country of origin, it is especially popular in Nigeria, Togo and the Ivory Coast, places where it is recorded as a staple food and the main accompaniment to the daily meal.
Making fufu at home can be a somewhat laborious process, but in this article we will teach you how to prepare it in a very simple and equally delicious way. In addition, you will see that it is an economical and nutritious recipe, perfect for children and adults. Read on and find out how to make African fufu.
Ingredients to make African Fufu:
- 1 large yucca
- 1 green banana
- 1 pinch of salt
- 2 glasses of water
- 1 pinch of turmeric and paprika to decorate (optional)
How to make African Fufu:
There are different ways to prepare fufu and some variants of the original recipe, but we want to offer one of the simplest ways and with products that can be obtained almost anywhere in the world. So, peel the yucca with a potato peeler and cut it into slices two fingers thick. Also peel the banana and cut it in the same way.
Trick: in some countries fufú is prepared with semolina and water, in others only with cassava and in others as in this recipe.
Heat the water in a saucepan with a pinch of salt. When it starts to boil, cook the yucca and plantain for 25 minutes over medium-low heat if it is a normal pot or for 10-15 minutes if it is a pressure cooker.
Once both ingredients are cooked, take them out of the water, place them in a container and crush them. It will cost a bit because it will become a dense mass, but that’s the idea. At this point, put the dough back in the pot, add a splash of water (it can be from the same previous cooking) and cook it again over low heat without stopping stirring.
Try to mix the fufú mass with a wooden spoon and above all do not stop stirring for 10 minutes, during which time the paste will become more and more diluted. Then, let it sit for 30 minutes to compact and cool down. After this time, moisten the fufú by letting a few drops of water fall to work it and prevent it from sticking to your hands. Clever! Now you just have to form balls, sprinkle a little turmeric and paprika and use it to accompany your dishes.
Trick: there are those who prefer the African fufú to be less dense and add more water.
