Cassava Fufu is regarded as the most traditional Nigerian fufu meal. There are powder versions of other Nigerian fufu meals which makes it easy for modern day ajebutters to prepare them but not this one. I fear that this meal is becoming extinct because 21st century babies do not want to prepare it any more.
How to Make Cassava Fufu [Video]
In Igboland, Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Ora Soup but like other Nigerian fufu meals, you can eat it with all other Nigerian soup except pepper soups.
Cassava fufu is known by many different names: Akpu (in Igbo), Loi Loi, Santana and Mr White.
It is extracted from cassava tubers (yuca).
Ingredients
The only ingredients you need to prepare Cassava Fufu meal is the raw cassava fufu and water. My grandma and others from her generation add unripe local banana (unere) which they boil and pound with the cassava fufu.
If the raw cassava fufu does not hold together when you try to make the balls, add cassava flour (akpu nkpo) to act as binder.
Pot liner
You need to line the pot before adding the balls of cassava fufu. This is so that the balls do not stick to the pot. Use the following as liners:
- Uma leaves or
- Banana leaves or
- Plastic bag
Utensils for pounding the fufu
- Mortar and Pestle or
- Stand Mixer or
- Food processor
Directions
Note: The cooking times depend on the quantity of akpu you are cooking. For this demonstration, I cooked about 1Kg (2.2lbs) of akpu.
- Set some water to boil. The water should be enough to cover the balls of akpu.
- Put the raw cassava fufu in a bowl and knead with your hands to mix the particles well. Add some water as you do so, a little at a time. This is to make it bind together when you make the balls. Make sure it is not too soft.
- When happy, make medium balls of the akpu and set aside. If the akpu is too weak to make balls, add some cassava flour and mix well. This is usually the case if you try to cook Cassava Fufu which you extracted from cassava tubers the same day.
- When the water boils, add the lining to cover the inside of the pot. Then add the cassava fufu balls.
- Cover the pot and cook for 5 minutes. When you see cracks on the balls, it means it is ready to be taken off for the first round of pounding.
- Turn off the heat. Transfer the balls of cassava fufu to a mortar and pound very well to crush all the lumps. If using a stand mixer, put it in the bowl and run it to mix the "dough". When done, the fufu will look white and smooth with no lumps.
- Mould them again and set aside. This time the moulds should be a bit flatter.
- Top up the original water and bring to a boil.
- Add the moulds of fufu and cook for another 5 minutes. We cook fufu twice because at the half-done stage, the lumps are easier to crush. If you try to cook it straight till done, it will be impossible to crush the lumps and the fufu will be too soft.
As you cook it the first time, you will notice that the outside becomes too soft while the inside maintains its original texture. If you continue cooking it without mixing both textures (pounding), the whole fufu will assume the outside soft/watery texture.
- Pound again and it's done. A well done cassava fufu has an off-white colour. If it is almost grey, it means it's overcooked.
Make the fufu more presentable:
This is better seen than read about so watch the video below. I will try to explain it in writing anyway:
- Wet a flat plate and put a portion of fufu on the plate.
- Make a fist with your hand and make a depression at the centre of the mound of fufu.
- Make the mound of fufu smooth by moving the edges to the centre of the mound till the edges have a circular shape.
- Turn the now circular mound of fufu upside down and place it on a dry clean plate.
You can also simply wrap portions of the Cassava fufu in thin plastic film as shown in the image above. Again, watch the video to see how I did it.
Serve with any Nigerian Soup except pepper soups. Bitterleaf Soup and Ora (Oha) Soup are my favourite soups for cassava fufu.
FAQs
In Nigeria, fufu or akpu is a popular food made from fresh or fermented cassava. The Nigerian version of Fufu is different from Ghana's: it is however a staple food in both countries.
What does fufu do to your body? ›
Like many traditional West African ingredients and dishes, fufu has immense health benefits: Not only is it low in cholesterol, it is rich in fiber, potassium and resistant starch, which feeds the beneficial bacteria in your gut and may help reduce inflammation and promote digestive health, and contains vitamin C, ...
What's the difference between fufu and cassava? ›
I would describe fufu as mashed, pounded cassava root. However, just about any starchy root will do. Even rice, corn, and green plantains or a mix of whatever you have on hand works. Just grind it and cook it with water, stirring vigorously into a thick, smooth consistency.
Can you chew fufu? ›
The traditional method of eating fufu is to wash your hands then take a marble sized ball of fufu in the right hand. You then dip the ball in the soup you are eating; swallow the fufu whole. You are not supposed to chew fufu since it is generally frowned upon.
Why is fufu meant to be swallowed? ›
Fufu balls are usually swallowed without chewing to allow a sensation of stomach fullness throughout the day.
What are the disadvantages of cassava fufu? ›
Cassava that is prepared improperly can contain chemicals that are converted to cyanide in the body. This may cause cyanide poisoning and lead to certain paralysis conditions. This is especially true if eaten as part of a low-protein diet.
Can a diabetic eat cassava fufu? ›
Yes, a person with diabetes can eat fufu; however, it should be in moderation and best paired with high-quality proteins, fats, and vegetables. Fufu is a high-glycaemic that can influence blood sugar levels, so it's best to put moderation to it.
How many days do you soak cassava for fufu? ›
Fufu is made from cassava, you start by pilling the cassava then soak in water for 3-4 days, sift to remove chaff. You get the raw-wet fufu. which can then be cooked and pounded to obtain the edible fufu.
What happens when you eat fufu at night? ›
According to Dr. Osman, fufu takes a long time to digest and therefore needs to be consumed earlier before bedtime. Speaking to Daakyehene Ofosu Agyeman on TV XYZ a program dubbed My Lawyer My Counselor Dr. Osman added that it is best to eat light food before going to bed.
What is fufu called in English? ›
Fufu (pounded yam or cassava) is a food dish which first came from West Africa, but is enjoyed by many people across the world. Its taste somewhat resembles that of mashed potatoes with butter.
If you always feel drowsy and sleepy after eating fufu or eba , your blood sugar is probably being spiked.
Which fufu is healthier? ›
If you are looking into eating healthy or wanting to shed some weight, plantain fufu is the best swallow for you. It's also very easy to prepare, you should try it out!
Is fufu similar to pap? ›
In West, East and areas of Central Africa the generic staple is FUFU -- a close relation to PAP. FUFU is called GHAAT in Eritrea and Ethiopia. FUFU is made rather arduously by pounding starchy root vegetables like cassava or yams in large vessels (much like a pestle and mortar).
What African food is similar to fufu? ›
Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap of South Africa and fufu of West and Central Africa. A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch.
Is fufu made from yucca? ›
Cassava fufu, said to originate in West Africa, is made from fermented, puréed cassava, or yucca root, pounded with water into a soft, sticky dough. It's typically served with various West African soups, such as sawa sawa with egusi, groundnut soup, or okra soup.
What is the equivalent of fufu? ›
So, yam flour or cassava flour will be the closest thing to fufu flour. Yam flour is made from dried yams and has a slightly sweet and earthy flavor. It's a good choice if you want to maintain the authentic taste and texture of fufu.
