Traditional Fufu
May 18, 2026
A smooth and stretchy West African staple made from cassava and plantains, commonly served alongside rich soups and stews.
- Prep 15min
- Cook 35min
- Total 50min
- Yield 4 servings
Ingredients
- 2 green plantains, peeled and sliced
- 500g cassava, peeled and cut into chunks
- 1 tsp salt
- Water, as needed
Instructions
- Place the cassava chunks in a large pot and cover with water. Bring to a boil and cook for 15 minutes.
- Add the sliced plantains and salt to the pot. Continue cooking for another 15–20 minutes until both are very soft.
- Drain most of the water, reserving a small amount.
- Transfer the cassava and plantains to a large mortar or sturdy bowl.
- Pound or mash thoroughly until smooth, elastic, and free of lumps, adding small amounts of reserved cooking water if needed.
- Shape the fufu into smooth balls using slightly wet hands.
- Serve warm with soups or stews such as egusi soup, groundnut soup, or light soup.
Notes
This recipe is inspired by a passage from Purple Hibiscus by Chimamanda Ngozi Adichie. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.