COPPERFufu recipe
Congolese fufu is a paste of fermented dried cassava flour stirred into boiling water, often cut with maize flour, never boiled fresh root.
Ingredients
- 300 g fermented cassava flour
- 150 g corn flour
- 1000 ml water
- 1 pinch salt
How to make Fufu
- The cassava is soaked about 3 days, sun-dried and milled - that fermentation cannot be improvised at home, so buy fermented cassava flour.
- Bring 1 litre of water to a boil in a heavy-bottomed pot with a pinch of salt.
- Mix 150 g of cassava flour with 150 g of corn flour in a dry bowl.
- Slake 3 tablespoons of that blend in 1000 ml of cold water, pour it into the boiling water and whisk 2 minutes.
- Rain in the rest of the blend while stirring hard with a wooden spoon so no lumps form.
- Lower the heat and work the paste 10 minutes, pressing it against the side of the pot until it is smooth and elastic.
- With wet hands, roll golf-ball-sized portions and set them on a damp plate.
- Serve hot with pondu, liboke or moambe, pinching off pieces to scoop up the sauce.
What is Fufu?
Fufu is a traditional dish from Congo, boiled, and takes about 3 days and 1 hour from start to finish. It is built around fermented cassava flour and corn flour. The recipe below uses 4 ingredients and is written out step by step.
How long does Fufu take?
At 4350 minutes it is slower than 98% of the 586 dishes in Copper's atlas. Copper's atlas has 2 dishes built on fermented cassava flour. The method runs to 8 steps, the longest being 10 minutes.
Any tips for making Fufu?
Slake a few spoonfuls of the flour blend in cold water first, then rain in the rest while stirring hard so that no lumps form.
How Fufu compares
At 3 days and 1 hour, Fufu is among the 10 longest of the 586 dishes Copper documents. Hard to find elsewhere: fermented cassava flour (2) and corn flour (2).
Copper documents Congo alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.