In Western and Central African cooking, fufu holds the same position as mashed potatoes do in traditional European and American cuisine. This staple dish is served with all kinds of soups, stews, and sauces, and looks like a soft, slightly elastic white purée of neutral taste. Depending on the country, the ingredients for fufu may differ. In Ghana, fufu is most commonly made by mashing together cassava and unripe plantains or yams.
Adapted from GhanaWeb, this is a recipe for classic Ghanaian fufu based on cassava (also known as yuca or manioc) and plantain. After blending in a food processor, the mixture is cooked and steamed and can be served with literally any African soup, stew or sauce.
INGREDIENTS for 4 servings 20 min
- 300 g un-ripened plantain
- 460 g cassava
- 350-450 ml water for blending
- 50 ml water for steaming
- 1 First, peel the plantain and cut it into cubes. Peel and scrape the cassava, de-string it and also cut into cubes.
- 2 Next, place the cassava and plantain into the blender. Add water: for now, use 350 ml if you want fufu to be firmer, or 450 ml if you prefer it softer.
- 3 Turn the blender on and process the ingredients into a smooth paste.
- 4 Next, heat the paste in a saucepan over medium heat. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.
- 5 Now, add the remaining 50 ml of water to the mixture. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.
- 6 After that, increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.
- 7 Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.
- 8 Shape fufu into a ball and serve with soup or stew of your choice.