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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.
Course Side
Cuisine African
Keyword cassava, fufu, quick and easy
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 - 3
Author Immaculate Bites


  • Cassava
  • water
  • lemon optional


  • 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.


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.


Protein: 6g