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Cassava/Water Fufu Served with Eru
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Cassava FuFu/Water Fufu

This staple food eaten in many African countries is made from fermented and grounded starchy cassava root may not look like much. It may not look like a whole lot, but don't let appearances fool you. Its smooth, dense, and chewy texture with a mild taste makes it a great side dish to any protein-rich food, stew, and soup.
Course Side
Cuisine African
Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Cook Time 15 minutes
Fermenting 4 days
Total Time 4 days 15 minutes
Servings 2 - 3
Calories 374kcal
Author Imma

Ingredients

  • Cassava
  • Water
  • Lemon, optional

Instructions

Fermentation

  • Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily. 
  • After about 4-5 days, take the cassava from the water; it should be soft by now. If it's not, don't worry because not all the cassava gets soft.
  • 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 it turns into a puree. 
  • You may cook at this point or proceed with the next steps to make the rolls.

Preparing Fufu

  • Using cheesecloth, squeeze the water from the cassava puree; this helps storage.
  • Wrap in portions and freeze until ready to use—thaw before cooking.
  • Place the desired amount of fufu in a saucepan 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. 
  • Then, shape them into ovals and wrap them with thin plastic.

Notes

  • You don't need to add flavor to our fufu since it is meant to be eaten with stew or soup, just like how we enjoy rice as a side with the main dish.
  • Add 1-2 teaspoons of baking soda to aid in the fermentation process.
  • You may use a little bit of lime juice to add acidity to your fufu while blending.
  • Fermentation is best in a warm area as it will take longer in cool weather.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 374kcal | Carbohydrates: 79g | Protein: 3g | Fat: 1.5g | Cholesterol: 3mg | Fiber: 4g | Sugar: 2g