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Home / Types / African / African Healthy Recipes

Cassava FuFu/Water Fufu

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Published:4/02/2021Updated:4/02/2021

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 fufu

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.

Water fufu

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.

Water fufu

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.    

Cassava fufu

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..

Eru and water fufu

 

Watch How To Make It

 

 

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Cassava FuFu/ Water Fufu

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.
4.84 from 6 votes
Cook: 15 mins
Total: 15 mins
African
Servings 2 - 3

Ingredients

  • Cassava
  • water
  • lemon optional

Instructions

  • 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.
  • 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.
  • 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 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.
  • Then shape them into oval and wrap with thin plastic.

Tips & Notes:

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.

Nutrition Information:

Protein: 6g (12%)
Author: Immaculate Bites
Course: Side
Cuisine: African
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Cassava fufu

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.

IMG_7972

After about 4-5  days remove cassava it should soft. However, all the cassava does not  get soft, don’t sweat it.

IMG_7979

Cut in small pieces  to facilitate blending, if cassava is not too soft.

IMG_7991

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.

IMG_8034

Using a cheese cloth squeeze out water from the  cassava  puree, this helps for storage .

Water fufu

 

Wrap in portions and freeze until ready to use – unfroze before using.

Cassava fufu

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.

IMG_8058

 It should look like this when ready.

Water fufu

 

 

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Comments & Reviews
  1. John Doe says

    Posted on 2/16 at 11:04AM

    It worked perfectly

    Reply
    • ImmaculateBites says

      Posted on 2/16 at 11:59AM

      Thanks for the feedback!

      Reply
  2. Michaela Johnson says

    Posted on 10/8 at 6:41AM

    I made but I was scared to eat it since it’s a poison root I wasn’t sure if I cooked it long enough to insure it was eatable

    Reply
    • ImmaculateBites says

      Posted on 10/10 at 10:24AM

      Soaking and thoroughly cooking the cassava makes it less scary to eat.

      Reply
    • Ben ken says

      Posted on 11/25 at 1:39PM

      This is not the Africa way of making fufu

      Reply
  3. David says

    Posted on 6/5 at 3:01PM

    This piece on fufu will not only make you salivate but as well open one up to the business opportunities here

    Reply
    • ImmaculateBites says

      Posted on 6/6 at 9:12AM

      Great! Glad you loved it, David!

      Reply
      • Ivory says

        Posted on 7/2 at 3:03PM

        Mine has been 6days and no fermentation yet despite using baking soda. What do I do pls.

        Reply
        • ImmaculateBites says

          Posted on 7/3 at 1:44AM

          Hi Ivory. I am so you are having trouble with your cassava fufu. In order to speed up the fermentation, I suggest you chop up the cassava into tiny bits and soak in freshwater. Next, find the warmest area in your house and leave it there covered. I hope this helps. Do let me know how this works for you.

          Reply
  4. Balikis says

    Posted on 6/2 at 5:02AM

    Hello,am a nigerian living in south africa.pls help me out with this cause have soaked my cassava for more than a week now still it’s not soft yet nd I don’t have a strong blender to blend it.pls is there any other way I can go about…don’t know May be because we are in winter that’s why it’s not soft through fermentation…any other ways I can go about it?

    Reply
    • ImmaculateBites says

      Posted on 6/2 at 5:45AM

      Hi Balikis. Sorry you are having trouble with your cassava. The cold weather is definitely preventing it from fermenting the way it should. What you could do is, chop up the cassava into tiny bits and soak in fresh water. Next find the warmest area in your house and leave it there covered. You could also leave it in your oven as it turns to be warm giving all the cooking going on on your stove. I hope this helps. Do let me know how this works for you.

      Reply
    • Ben ken says

      Posted on 11/25 at 1:44PM

      It may take 2 weeks it’s depends of your weather, try to seal it up put it in the warm part of your house

      Reply
  5. Darja says

    Posted on 5/15 at 11:32AM

    Hello,

    I’m doing okra soup and wanted to make cassava fufu for my husband birthday this Sunday, and I did not check the recipe out before I bought the cassava and now see it’s has to ferment for 3-5 days and I only got 2 days so what’s your advise? Can you still make it with only 2 days fermentation? Or Can I cook the cassava to soften it? Is this impossible should I just try to make fufu out of corn or something? Please help me out

    Kind regards
    Darja

    Reply
    • ImmaculateBites says

      Posted on 5/16 at 5:37AM

      Hi Darja. What you could do is, chop the cassava into very small pieces. Then, if you have a strong blender, blend it. Keep this in a warm area for as long as possible. You can even place this under the sun. This should hasten the fermentation process. When you are ready to cook, blend again, and proceed with the rest of the instructions. Let me know how it works for you.

      Reply
  6. Dollarbill says

    Posted on 4/18 at 12:12PM

    Please how can someone have a white fufu at the end of cooking it. Is there any whitener apply?

    Reply
    • ImmaculateBites says

      Posted on 4/18 at 12:32PM

      No there is no whitener applied . It all depends on your cassava.

      Reply
  7. Killian Kaila says

    Posted on 2/26 at 9:15AM

    Hello,
    May I know. If you want to prepare Fufu according to your instructions, can you add a bit of maize meal? If yes, at what stage during the preparation process?

    Reply
    • ImmaculateBites says

      Posted on 3/6 at 5:22PM

      Hello Kaila,
      I haven’t tried making both together. Corn maize takes a longer time to cook. So it wouldn’t be ideal to make both at the same time.

      Reply
    • LYNDA ARHIN says

      Posted on 6/2 at 3:26PM

      Once you add maize meal, it’s changes the texture – it makes it firmer like what the Ghanaians call banku.
      Note: To make banku softer and smooth, we add cassava dough.

      I hope this helps.

      Lynda

      Reply
      • ImmaculateBites says

        Posted on 6/2 at 7:39PM

        Nice! Thanks for sharing Lynda.

        Reply
  8. Sebastian says

    Posted on 6/11 at 9:17AM

    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

    Reply
    • ImmaculateBites says

      Posted on 6/16 at 6:33AM

      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.

      Reply
      • Fanta says

        Posted on 8/17 at 9:49PM

        In Guinea, the Jahankas call it tu the Fulanis say fufu
        Are you Susu or any African tribe? Just wondering.

        Reply
        • ImmaculateBites says

          Posted on 8/19 at 6:38PM

          Yes, I am . From Cameroon.

          Reply
    • Charla Gotier says

      Posted on 10/24 at 6:44PM

      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 ?!

      Reply
      • ImmaculateBites says

        Posted on 10/25 at 9:08PM

        Not silly at all, that’s the way to do it.

        Reply
  9. Toni McAndrew says

    Posted on 1/21 at 4:17AM

    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

    Reply
    • ImmaculateBites says

      Posted on 1/22 at 6:37PM

      Hi Toni! Am sorry I don’t have mush to share on this . Hope you do find what you are looking for .

      Reply
    • Renae says

      Posted on 3/28 at 5:36PM

      Hi Tony did you find an answer about the probiotics? I’m also interested in consuming it for the high level of probiotic bacteria. Cheers

      Reply
  10. Lili says

    Posted on 1/14 at 6:33AM

    HeI. Is water just enough for fermentation? What about temperature? Thanks

    Reply
    • ImmaculateBites says

      Posted on 1/15 at 7:32AM

      Yes and to keep it from getting spoiled . It works best in high temperature – especially during summer.

      Reply
  11. Lance Lokas says

    Posted on 12/30 at 12:24AM

    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?

    Reply
    • ImmaculateBites says

      Posted on 12/31 at 5:40PM

      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.

      Reply
      • Mallion says

        Posted on 7/13 at 2:38PM

        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.

        Reply
        • ImmaculateBites says

          Posted on 7/14 at 6:56AM

          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!!!

          Reply
  12. Joan says

    Posted on 8/10 at 6:01AM

    For over 2weeks that I soak my casava its yet to be fermented what do I do

    Reply
    • ImmaculateBites says

      Posted on 8/10 at 10:31AM

      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 .

      Reply
  13. Vida Amoro says

    Posted on 7/4 at 9:55AM

    What is the water u obtained from straining de cassava use for.

    Reply
    • ImmaculateBites says

      Posted on 7/5 at 4:11AM

      You throw away the water.

      Reply
  14. Vida Amoro says

    Posted on 7/4 at 9:45AM

    Bt if u wanna add plantain to cassava using ur method of preparation, how wil u go abt it.

    Reply
    • ImmaculateBites says

      Posted on 7/5 at 4:13AM

      I had tried this with plantain , so I can’t give you a definite answer.

      Reply
  15. Lola says

    Posted on 3/19 at 4:17PM

    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?

    Reply
    • ImmaculateBites says

      Posted on 3/21 at 1:26PM

      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.

      Reply
  16. Pius says

    Posted on 1/6 at 7:54AM

    Nice

    Reply
  17. Kelsey says

    Posted on 1/4 at 4:02PM

    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

    Reply
    • ImmaculateBites says

      Posted on 1/4 at 9:03PM

      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?

      Reply
      • Kelsey says

        Posted on 1/4 at 9:51PM

        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

        Reply
        • ImmaculateBites says

          Posted on 1/5 at 6:21PM

          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.

          Reply
          • Kelsey says

            Posted on 1/5 at 6:50PM

            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.

          • ImmaculateBites says

            Posted on 1/5 at 6:56PM

            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.

  18. geoffrey mpong takwa says

    Posted on 6/18 at 10:17AM

    imma i need your reply.

    Reply
  19. ImmaculateBites says

    Posted on 12/1 at 12:08PM

    Me like this – Happy Fufuing!!!

    Reply
  20. lulu says

    Posted on 11/27 at 2:46PM

    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

    Reply
  21. F.n nwapa says

    Posted on 11/25 at 8:08AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 11/27 at 6:00AM

      Thanks for taking trying my recipes and for the feedback!

      Reply
  22. lulu says

    Posted on 10/23 at 7:20PM

    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.

    Reply
  23. lulu says

    Posted on 10/22 at 5:55PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 10/22 at 10:10PM

      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

      Reply
      • geoffrey mpong takwa says

        Posted on 6/18 at 10:10AM

        imma i love your curiosity, you are awesome and a serious woman, i love your recipe, thanks

        Reply
        • ImmaculateBites says

          Posted on 6/18 at 11:50AM

          Thanks Geoffrey! Glad you are happy with the recipes.

          Reply
  24. lulu says

    Posted on 10/22 at 5:42PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 10/22 at 10:08PM

      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!

      Reply
  25. Denise [email protected] Brazil To You says

    Posted on 9/24 at 7:17PM

    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?

    Reply
  26. Alice says

    Posted on 9/24 at 2:57PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 9/26 at 11:23AM

      Alice, aww thanks – it so graceful of you to say that. Thank you so much.

      Reply
  27. [email protected] Eats says

    Posted on 9/24 at 2:26PM

    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!

    Reply
    • ImmaculateBites says

      Posted on 9/26 at 11:22AM

      Nagi , you are the FIRST to call fufu cute! Yes, Africans do love their fufu

      Reply
      • Carol B says

        Posted on 11/12 at 11:27AM

        I enjoy cooking off your recipee.

        Reply
        • ImmaculateBites says

          Posted on 11/12 at 4:23PM

          Thanks for letting me know.

          Reply

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