Homemade Cassava FuFu /Water FuFu – a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.
If you grew up eating Cassava fufu (other aliases are foofoo, foufou, fufuo, fofo depending on location) then you would be glad to know that, you can make it in the comfort of your home.
It is much healthier and definitely up to par with the commercial ones. Fufu is a staple food in Most African Countries, particularly Nigeria, Cameroon, Ghana, Sierra Leone and the list goes on. Even some Caribbean countries do enjoy fufu in some form.
I would describe fufu as any starchy root that is mashed, pounded, or rice, corn that is ground and cooked with water, stirring vigorously into a thick, smooth consistency – thick enough to scoop up soups or stews- think mashed potatoes without the embellishments.
This cassava fufu is the fermented version – fermentation softens the cassava and destroys any potentially toxic compounds that are inherent in them and some would undoubtedly say it adds flavor to this starchy root.
Here, Cassava is left outside for about 2-3 days to soften. Then it grated, I used a blender- you can use a food processor. Then it is back to fermentation again for another 2 days. Finally remove the water that has settled on top and you may proceed to prepare it. What I do is drain the water using cheesecloth, squeeze and freeze until ready to be consumed.
Serve this with any African soup or with Eru, Afang or Okro Soup..
Watch How To Make It
Homemade Cassava FuFu /Water FuFu - a staple food in many African countries that is made from fermented and grounded starchy cassava roots and is a great side dish to any protein-rich food.
- Cassava
- water
- lemon optional
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Soak peeled cassava in water. You may use frozen cassava. Make sure it is fully covered in water. Leave to ferment covered outside for a couple of days. Change water daily.
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After about 4-5 days remove cassava, it should be soft by now. However, all the cassava does not get soft, don’t sweat it.
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Cut in small pieces to facilitate blending, if cassava is not too soft.
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Pulse or blend in batches with a little bit of water in a blender or food processor until puree.
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You may cook at this point or proceed with the next steps.
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Using a cheese cloth squeeze out water from the cassava puree, this helps for storage .
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Wrap in portions and freeze until ready to use – unfroze before using.
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Place desired amount of fufu in a sauce pan on a medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes depending on the quantity.
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Then shape them into oval and wrap with thin plastic.
you may use a little bit of lime to add acidity to your fufu while blending . If that is your thing. I usually don't.
Fermentation is best in a warm area.
Soak peeled cassava in water – you may use frozen. Make sure it is fully covered in water . Leave to ferment covered outside for a couple of days. Change water daily.
After about 4-5 days remove cassava it should soft. However, all the cassava does not get soft, don’t sweat it.
Cut in small pieces to facilitate blending, if cassava is not too soft.
Pulse or blend, in batches, with a little bit of water , in a blender or food processor until puree.
You may cook at this point or proceed with the next steps.
Using a cheese cloth squeeze out water from the cassava puree, this helps for storage .
Wrap in portions and freeze until ready to use – unfroze before using.
Place desired amount of fufu in a sauce pan on medium heat. Add a little bit of hot water as needed . Keep stirring vigorously until cooked through. This takes about 10-15 minutes depending on the quantity.
It should look like this when ready.
I am ordering a food processor with the hopes of making this and the Haitian malanga accra.
Is this similar to the Congolese kenke? I believe they grate fermented cassava and then wrap in leaves and boil several hours.
Do you have a recipe for Nigerian buka stew?
How about guyanese pepperpot. Do you know a good brand on amazon for cassareep
Yes it is very similar. No I don’t have a recipe for Nigerian buka stew yet or guyanese pepperpot .For the most part I buy all my West Indian condiments from an international market or Caribbean Market. It’s more authentic. Look for one around you.
In Guinea, the Jahankas call it tu the Fulanis say fufu
Are you Susu or any African tribe? Just wondering.
Yes, I am . From Cameroon.
If I am using cassava flour, what would your instructions be? Just mix with water until desired consistency? I’ve never made fufu…sorry if silly ?!
Not silly at all, that’s the way to do it.
Hi Imma,
I was just wondering whether you have any advice. I would like to start fermenting cassava, mainly for the probiotic properties. When you heat up fermented cassava does this kill the bacteria? Is it safe to consume fermented cassava uncooked?
I am struggling to find the answer online, and I haven’t yet cooked with cassava so I am not very confident.
Thanks for the article and recipe, it sounds interesting and I am looking forward to experimenting!
Toni
Hi Toni! Am sorry I don’t have mush to share on this . Hope you do find what you are looking for .
HeI. Is water just enough for fermentation? What about temperature? Thanks
Yes and to keep it from getting spoiled . It works best in high temperature – especially during summer.
Hey Imma thank you so much for this recipe. I’ve been looking for a fufu recipe that is from scratch using cassava. I did have a question though. Cassava can be fatally poisonous if not prepared in the correct way. How do I make sure that the cassava fufu is safe to eat?
Hi Lance ! If you live in the USA you do not have to worry about cyanide laced cassava . There are strict regulation in place with little threat to those who eat it.
I live in Hawai’i and grow my own that I am using in your recipe. Does that still apply? Does the fermentation really get rid of it? My plan was to try and combine your recipe with a Filipino recipe called Budbud where I will mix with some coconut milk and honey, wrap it in banana leaf and steam. yep.
Hi, I was just in Hawaii a couple of days ago and tried some cassava. It tasted the same to me. If you mean cyanide, then there is no need to worry. There are strict regulation in place with little threat to those who eat it.
P.s the recipe sounds delicious!!!
For over 2weeks that I soak my casava its yet to be fermented what do I do
Oh No! That is just way too long. Has it been outside throughout this period ? It must be the cassava or lack of humidity/ heat from the sun. Truth be said, a lot cassava nowadays if you reside abroad have been altered . They don’t just come out right. I usually ground after 3 days, then give it a day or two .
What is the water u obtained from straining de cassava use for.
You throw away the water.
Bt if u wanna add plantain to cassava using ur method of preparation, how wil u go abt it.
I had tried this with plantain , so I can’t give you a definite answer.
Hello. I really really want to reduce the smell of the finished cassava. Will it help to change the liquid everyday or will it affect the fermentation process?
If you are using whole cassava then go ahead and change the water. But after blending it is advisable to keep the same water for a day or two. Hope this helps.
Nice
Is this process same as making bobolo coz I have soaked my cassava now for 4 days and it’s soft but not the kind of soft whereby one can easily press it to have a fine consistency. I wasn’t sure what to do next. So is it ok to still use it even though the cassava is not that soft? Can I blend and squeeze out excess water to make the bobolo. Or if it can’t work for bobolo I can switch making water fufu instead. Thanks
You sure can. What I have noticed with cassava here is that some of them do not break down like the ones in Cameroon. It all depends on the cassava. For the most part they don’t. So just proceed as suggested. Do you have access to grated cassava that is sold in Asian or filipino stores?
Yes I do have access to grated cassava, but I wasn’t such how to get that fremented lol. Could that be used for making water fufu and bobolo, if so what is the process? Thanks
I usually just leave it out for a couple of days to ferment , then grind ,squeeze out the water and store. It’s an easier way to make water fufu. But it only gets slightly sour during summer.
Just wondering why you have to grind the grated cassava again it it’s already grated. How do you ferment the grated cassava, do you put it in water or you just leave it outside.
The grated cassava is not fine(smooth) enough.. I put it in water and leave it outside. The cassava usually settles to the bottom of the bowl. I throw it out the water, then grind.
imma i need your reply.
Me like this – Happy Fufuing!!!
I wrapped my fufu in banana leaf (as I had no plastic or paper wrap) it works just as good. I guess you need your own banana plant for this, but for those who have a plant don’t forget its leaves are just as good if not better for wrapping food in.
Happy fufuing
Hey just wanted to you are doing an amazing job. I’d never have thought of making fufu my self. Since I found your blog my jollof rice has been amazing. You are doing a great for African food.
Thanks for taking trying my recipes and for the feedback!
I’ve acquired the taste for fermented casaava (my mum likes it too) and I’m planting more casaava in the garden. For someone who has never made use of casaava and only knew how to boil it like a potatoe(yuk) its exciting to discover a new food that actually grows easy and is nice after all. My stomach says thankyou very much for the easy to follow instructions.
Me again
How did you get it to look like bread buns? did you just squash it in that shape after cooking it in the pan? or did you bake it (recook it) again in that shape?
Very good site by the way.
I use a small bowl, add a tiny bit of water then swirl it out until it forms a ball/ oval or another way is wrapping it in plastic paper. Thanks
imma i love your curiosity, you are awesome and a serious woman, i love your recipe, thanks
Thanks Geoffrey! Glad you are happy with the recipes.
Is the fermented version supposed to smell rotten? I don’t mind it once I cook it but mine gets an off smell after soaking for 2 days even if I change the water lots. I cut the casaava in 1 inch cubes? .
When I cooked it, it tasted like semolina. I then added cocoa powder vanilla essence, egg yolk and coconut milk. and made it into a desert, that was nice. I haven’t been able to make a thicker version yet. I must have added too much water as I cooked it?.
Obviously there is a bit of an knack/art to it. I think one big root should feed an entire family as it is so carb high but I’m afraid I ate it all.
Lulu, it is not you .Tt definitely does have an off smell to it – that’s what makes it so unique.
Make sure you squeeze out most of the water and only add water as needed to cook the cassava fufu. Looks like you made chocolate cassava pudding – very nice!
I grew up eating cassava and many dishes made from it. But cassava fufu is new for me. It sounds interesting… is it a sort of paste? Do you eat it by itself or you use it to cook other dishes?
You are the best thing that happened to African cooking! I never thought I could make waterfufu, now I can.
Thank you so much. I use your site more than you can imagine. We appreciate all you efforts.
Alice, aww thanks – it so graceful of you to say that. Thank you so much.
I had to pop over right away when the notification appeared in my inbox only a couple of minutes ago – the name! SO CUTE! Fufu? Who can resist checking out a recipe with such a cute name! This looks like the African equivalent of rice to Asians, grits to Southerners and mashed potato to the western world. Pinning this so I remember it when I make an African banquet using a stack of recipes from your site!
Nagi , you are the FIRST to call fufu cute! Yes, Africans do love their fufu
I enjoy cooking off your recipee.
Thanks for letting me know.