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Loading...Togolese fufu is a smooth, stretchy dough made from boiled cassava and ripe plantains, pounded into a soft mass that pairs beautifully with spicy stews and sauces. This Togolese staple has a mild, neutral flavor that lets bold sauces take center stage. Best enjoyed warm and freshly pounded, it's the comfort food of Togo.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 0.5 gFat
- 0.1 gSaturated Fat
- 78 gCarbs
- 4 gFiber
- 8 gSugar
- 3 gProtein
- 290 mgSodium
- 600 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 25 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the Fufu
- 1.5 lbs fresh cassava root, peeled and cut into 1-inch cubes
- 1 lb ripe plantains (yellow with black spots), peeled and sliced into 1-inch rounds
- 1 tsp salt
- 6 cups water, plus more as needed
Directions
- Peel the cassava and remove the tough fibrous core running down the center, then cut the flesh into 1-inch cubes.
- Peel the ripe plantains and slice them into 1-inch thick rounds, setting them aside.
- Place the cassava cubes in a large heavy pot, cover with 6 cups of water, and bring to a boil over high heat. Reduce to medium and cook for 15 minutes.
- Add the plantain slices and salt to the pot and continue boiling for another 12-15 minutes, until both cassava and plantains are very tender when pierced with a fork.
- Carefully drain the cooked mixture, reserving about 1 cup of the starchy cooking water.
- Transfer the cassava and plantains to a large wooden mortar (or a food processor) and pound vigorously until completely smooth, stretchy, and lump-free, adding small splashes of the reserved water as needed to reach a pliable, dough-like consistency.
- Wet your hands with cool water and shape the fufu into a smooth, round dome on a serving plate.
- Serve immediately while warm, alongside a spicy tomato-pepper sauce, peanut soup, or okra stew.
Cook’s Notes
- Use fully ripe plantains with black spots for the best natural sweetness and smoothest texture.
- Traditional pounding with a wooden mortar and pestle gives the most authentic stretchy, elastic result.
- Always remove the fibrous core from cassava before cooking—it stays tough even after prolonged boiling.
- Wet your hands before shaping the fufu ball to prevent it from sticking to your palms.
- Fufu hardens as it cools, so serve it piping hot for the silkiest eating experience.
