Cassava Fufu Recipe

Ingredients

• 2 lb Fresh Cassava Root (peeled, bottom trimmed, middle core removed, cut into 2‑inch cubes)
• 8 cup Water (for soaking, rinsing and blending; use clean cold water)
• 1 piece Muslin Bag (or Cheesecloth) (for squeezing out liquid and collecting starch)
• 1 piece Heavy Plate or Small Weight (to press the bag and aid liquid extraction)
• 1 piece Zip‑Lock Freezer Bag (for storing the finished cassava dough)

Instructions

1. Peel and Cut Cassava

   Using a sharp knife, cut off the bottom of the cassava root, peel the skin, remove the central woody core, and cut the flesh into 2‑inch cubes.

   Time: PT15M

2. Soak the Cassava

   Place the cassava cubes in a large bowl, cover completely with cold water, and let soak for 1‑2 days at room temperature. Change the water once after 12 hours for best results.

   Time: PT36H

   Temperature: Room Temperature

3. Rinse After Soaking

   After the soaking period, drain the water, give the cassava a quick rinse, and return it to the bowl.

   Time: PT5M

4. Blend to a Paste

   Add the soaked cassava cubes to a blender with about 2 cups of fresh water. Blend on high until a smooth, thick paste forms.

   Time: PT5M

5. Transfer to Muslin Bag

   Pour the blended cassava paste into a muslin bag, tie the top securely, and set the bag over a strainer placed in a bowl.

   Time: PT5M

6. Press and Drain

   Place a heavy plate or small weight on top of the bag to press out the liquid. Let it sit for about 4 hours.

   Time: PT4H

7. Collect the Starch‑Free Dough

   After 4 hours, remove the weight and untie the bag. The remaining solid is the odor‑free cassava dough. Transfer it to a zip‑lock bag, squeeze out excess moisture, and store in the refrigerator or freezer.

   Time: PT10M

8. Cook the Fufu

   In a medium‑sized pot, add 1‑2 cups of the cassava dough and enough water to cover. Stir continuously over medium heat until the mixture thickens and becomes smooth. Once smooth, cover and simmer for 10‑15 minutes, stirring occasionally. Adjust water if you prefer a softer texture.

   Time: PT20M

   Temperature: Medium heat

9. Serve or Store

   Remove the pot from heat. Optionally wrap the fufu in plastic food wrap. Serve immediately with your favorite soup or stew, or store the remaining dough in the freezer for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

1 g

Carbohydrates

50 g

Fat

0 g

Fiber

2 g