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Loading...A staple across the Democratic Republic of Congo, this smooth and stretchy fufu is made from cassava flour blended with tender green plantain. It is the perfect neutral partner to spicy stews and saucy greens, traditionally eaten by pinching off small balls with the fingers.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 250 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 60 gCarbs
- 3 gFiber
- 2 gSugar
- 1 gProtein
- 150 mgSodium
- 280 mgPotassium
- 45 mgCalcium
- 1.5 mgIron
- 12 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Fufu
- 2 cups (240 g) cassava flour
- 1 large green (unripe) plantain, peeled and chopped into chunks
- 4 cups (960 ml) water, divided
- 1/2 teaspoon fine salt
Directions
- Place the chopped plantain in a heavy pot, add 3 cups of water, and bring to a boil over high heat. Reduce to medium and simmer for 15 to 20 minutes, until the plantain is very soft and easily pierced with a fork.
- Drain the plantain, reserving the cooking water. Return the plantain to the pot and mash it thoroughly with a wooden spoon or potato masher until no lumps remain.
- Set the pot over low heat. Sprinkle the cassava flour over the mashed plantain in small handfuls, stirring continuously to prevent lumps from forming.
- Slowly pour in 1 cup of the reserved hot cooking water (or fresh hot water) while stirring vigorously in a circular motion. The mixture will begin to come together into a thick paste.
- Keep stirring and folding the dough for 5 to 8 minutes, pressing it against the sides of the pot to cook out the raw cassava flavor. The fufu should become smooth, glossy, and elastic, pulling cleanly away from the pot.
- Sprinkle in the salt, give one final stir, and remove from heat. Wet your hands with cold water and shape the fufu into a single smooth ball or four individual portions.
- Serve immediately while warm, alongside stews, grilled fish, or leafy greens. To eat, pinch off a small piece with the fingers, press a shallow indent into it, and use it to scoop up the accompanying sauce.
Cook’s Notes
- Always use green, unripe plantains; ripe yellow ones will make the fufu sweet and sticky.
- Stir vigorously and constantly once the flour is added; this activates the cassava starch and creates the signature stretchy texture.
- If the dough feels too dry, add hot water one tablespoon at a time; if too wet, sprinkle in more cassava flour.
- Fufu is best served fresh, as it hardens as it cools. Reheat by adding a splash of water and stirring over low heat.
- Traditional accompaniments in DRC include smoked fish stew, bean dishes, or any sauce with a slightly acidic edge to balance the starchy dough.
