🇨🇩 Congolese (DRC) Cuisine

Fufu

Cassava Dough

Prep Time 30 min
Servings 4
Difficulty Medium
Calories 324 kcal

A smooth, stretchy dough made from pounded cassava, served as the starchy foundation of nearly every Congolese meal, torn by hand and dipped into rich sauces and stews.

Ingredients

Instructions

  1. 1 Peel cassava and chop into chunks, removing the fibrous core.
  2. 2 Boil in a large pot of water for 25-30 minutes until completely soft and tender.
  3. 3 Drain and transfer to a large mortar. Pound vigorously with a pestle, adding small splashes of water.
  4. 4 Continue pounding for 10-15 minutes until the dough is smooth, elastic, and free of lumps.
  5. 5 Shape into smooth balls with wet hands. Serve alongside soups, stews, or saka-saka.

Did You Know?

In the DRC, eating fufu with a fork is considered almost scandalous — the correct technique is to pinch off a piece, roll it into a ball, and use it to scoop up sauce.