Smooth, elastic cassava dough pounded to a stretchy, cloud-white consistency, served as the perfect vehicle for rich Gabonese soups and sauces.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Accompaniments: nyembwe sauce, cassava leaf stew, peanut sauce
Instructions
-
1
Boil cassava and plantain pieces until very soft, about 25 minutes.
-
2
Drain and transfer to a large mortar.
-
3
Pound vigorously with a pestle, adding small splashes of hot water, until smooth and elastic.
-
4
Continue pounding until no lumps remain and the dough pulls away cleanly from the pestle.
-
5
Shape into balls and serve warm alongside soups and stews.
Did You Know?
Pounding fufu is a two-person rhythm — one pounds while the other turns the dough, and the synchronized slapping sound can be heard across the village.
Chef's Notes
Equipment Tips
- mortar and pestle
- large pot
- serving bowl
Accompaniments
nyembwe sauce, cassava leaf stew, peanut sauce
The Story Behind Fufu
Fufu is the quintessential accompaniment in Gabonese cuisine, shared across Central and West Africa. In Gabon, it is typically made from a blend of cassava and plantain, yielding a slightly sweeter result. The communal act of pounding fufu remains an important social tradition.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!