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.