🇬🇶 Equatorial Guinean Cuisine

Fufu

Pounded Cassava Dough

Prep Time 45 min
Servings 4
Difficulty Medium
Calories 281 kcal

Smooth, stretchy dough made from boiled cassava pounded to a silky consistency. This neutral-flavored staple is the traditional utensil for scooping up rich stews and soups.

Ingredients

Instructions

  1. 1 Peel the cassava and cut into chunks. Boil in salted water for twenty-five to thirty minutes until completely soft and easily pierced with a fork.
  2. 2 Drain the cassava thoroughly. While still hot, transfer to a large mortar or heavy bowl for pounding.
  3. 3 Pound the cassava vigorously with a pestle, adding small splashes of warm water as needed. Continue pounding for fifteen to twenty minutes until the dough is completely smooth, elastic, and free of lumps.
  4. 4 Alternatively, use a stand mixer with a dough hook on low speed, adding warm water gradually until the desired smooth consistency is reached.
  5. 5 Wet your hands and shape the fufu into smooth, round balls about the size of a tennis ball. Place on a serving plate.
  6. 6 Serve immediately alongside any thick soup or stew. Tear off small pieces of fufu and use them to scoop up bites of stew.

Did You Know?

In traditional etiquette, fufu is always eaten with the right hand and should be swallowed without chewing, as chewing fufu is considered disrespectful to the cook.