🇬🇦 Gabonese Cuisine

Fufu

Pounded Cassava Dough

Prep Time 40 min
Servings 4
Difficulty Medium
Calories 305 kcal

Smooth, elastic cassava dough pounded to a stretchy, cloud-white consistency, served as the perfect vehicle for rich Gabonese soups and sauces.

Ingredients

Instructions

  1. 1 Boil cassava and plantain pieces until very soft, about 25 minutes.
  2. 2 Drain and transfer to a large mortar.
  3. 3 Pound vigorously with a pestle, adding small splashes of hot water, until smooth and elastic.
  4. 4 Continue pounding until no lumps remain and the dough pulls away cleanly from the pestle.
  5. 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.