Let’s make fu fu 🇳🇬

Ingredients

• 2 lb Cassava (peeled and cut into 2‑inch chunks)
• 2 large Ripe Plantains (peeled and sliced)
• 4 cup Bottled Water (for soaking, fermenting and blending)
• 1 tsp Salt (optional, for flavor)
• 2 piece Cheesecloth (to cover during fermentation)

Instructions

1. Prepare Cassava and Plantains

   Peel the cassava, cut into 2‑inch chunks, and peel the ripe plantains then slice them.

   Time: PT10M

2. Ferment the Mixture

   Place the cassava chunks and plantain slices in a large bowl, cover with bottled water, then cover the bowl with cheesecloth. Let sit at room temperature for 7 days to ferment.

   Time: PT168H

3. Drain and Rinse

   After 7 days, discard the soaking water, rinse the fermented pieces briefly, and discard any black lines or discolored parts.

   Time: PT5M

4. Blend to a Smooth Paste

   Transfer the fermented cassava and plantains to a blender, add fresh bottled water as needed, and blend until completely smooth.

   Time: PT5M

5. Cook the Dough

   Pour the blended mixture into a large pot, add the salt, and cook over medium heat, stirring continuously until the mixture thickens and pulls away from the sides, forming a dough.

   Time: PT5M

   Temperature: Medium heat

6. Boil to Neutralize Toxins

   Cover the pot and bring the dough to a gentle boil. Simmer for 20 minutes to break down any remaining cyanogenic compounds.

   Time: PT20M

   Temperature: 100°C

7. Pound the Fufu

   Remove the pot from heat. Using a wooden pestle (or sturdy wooden spoon), pound the dough inside the pot for about 10 minutes until it becomes smooth, elastic, and free of lumps.

   Time: PT10M

8. Shape and Serve

   Divide the fufu into four equal portions, shape each into a ball, and serve hot with your favorite soup or stew.

   Time: PT5M

Nutrition Facts

Calories

487

Protein

2 g

Carbohydrates

115 g

Fat

0.5 g

Fiber

5 g