Fufu

Name: Fufu
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 600 g commercially fully cooked cassava ready to reheat, drained; not raw or merely frozen roots; 100 ml drinking water, plus a little hot water if needed; Small pinch salt, optional

🍽️ Four portions of worked cassava dough for serving with sauce, starting with fully cooked cassava and no home fermentation.

Ingredients

600 g commercially fully cooked cassava ready to reheat, drained; not raw or merely frozen roots
100 ml drinking water, plus a little hot water if needed
Small pinch salt, optional

Preparation

Check label confirms fully cooked cassava ready to reheat. Drain, weigh 600 g, cut small and remove central fibres. Do not substitute raw roots.

Put cassava and 100 ml water in a heavy pan. Cover and gently reheat about five minutes or longer as label requires, until hot in the centre.

Mash thoroughly with a potato masher, then work with a sturdy wooden spoon over very low heat. Fold and press about ten minutes until as uniform as possible.

If dry or crumbly, add hot water only one spoonful at a time. Add optional salt. Never add raw cassava flour to thicken.

Remove from heat, cover and rest five minutes until safe to shape. Form four portions with a damp spoon or slightly wetted clean bowl.

Serve promptly with separately prepared sauce. Texture depends on cassava; work longer if lumps remain. This adaptation involves no home fermentation.