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Loading...Sierra Leonean fufu is a smooth, stretchy dough made by boiling and pounding cassava with ripe plantains. This beloved staple is traditionally served alongside hearty soups, where small pieces are pinched off and used to scoop up rich, flavorful broths. The cassava delivers signature elasticity while the plantains contribute gentle sweetness and color.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 70 gCarbs
- 5 gFiber
- 6 gSugar
- 3 gProtein
- 320 mgSodium
- 640 mgPotassium
- 45 mgCalcium
- 1 mgIron
- 35 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the Fufu
- 2 lbs fresh cassava, peeled and cut into 1-inch chunks
- 2 large ripe plantains (yellow with brown spots), peeled and thickly sliced
- 1 teaspoon fine sea salt
- 6 cups water, plus more as needed
Directions
- Place the peeled cassava chunks in a large bowl, cover with cold water, and soak for 30 minutes to soften the fibers and reduce any bitterness. Drain thoroughly and rinse once more.
- In a large heavy pot, combine the cassava, sliced plantains, salt, and 6 cups of water. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 30 to 35 minutes, until the cassava is fork-tender and the plantains are very soft.
- Carefully reserve 1 cup of the cooking water, then drain the cassava and plantains in a colander. Return them to the empty pot over low heat for 1 to 2 minutes to steam off excess moisture.
- Transfer the warm cassava and plantains to a large wooden mortar or sturdy mixing bowl. Using a heavy wooden pestle or strong potato masher, begin pounding in a steady, rhythmic motion, twisting and pressing as you work.
- Continue pounding for 10 to 15 minutes, adding small splashes of the reserved hot cooking water as needed, until the mixture transforms into a smooth, elastic, stretchy dough with no visible lumps and a glossy surface.
- Wet your hands with cold water, divide the fufu into 4 equal portions, and roll each into a smooth ball, rewetting your hands as needed to prevent sticking.
- Serve immediately alongside a robust soup such as pepper soup, groundnut soup, or cassava leaf stew, pinching off small pieces with your fingers to soak up the broth.
Cook’s Notes
- Use a stand mixer fitted with a dough hook for a modern shortcut: blend the cooked cassava and plantain first, then knead in the bowl for 5 to 6 minutes, though mortar pounding yields the most authentic stretchy texture.
- Always choose plantains that are fully ripe with abundant black spots; under-ripe plantains make the fufu starchy and less smooth.
- If fresh cassava is unavailable, substitute with frozen cassava or yams, adjusting soak time to 15 minutes for thawed or frozen pieces.
- Keep a small bowl of cold water nearby while shaping fufu balls to keep your hands wet, which prevents sticking and helps create that signature glossy surface.
- Fufu is best eaten hot and fresh, as it firms up and loses its signature elasticity as it cools, so time your cooking with your soup or stew being ready.
