HOW TO MAKE GHANAIAN AUTHENTIC TRADITIONAL FUFU // MORTAR AND PESTLE (CASSAVA AND PLANTAIN)

cassava

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato offers similar texture with added nutrients.

plantains

🥗Healthier: ripe bananas

💰Cheaper: yellow squash

Ripe bananas can mimic sweetness and texture.

Peel the cassava and cut it into pieces, then wash it.

Peel the plantain and cut it into pieces, then wash it.

Wash the cassava and plantain two to three times to remove any dirt.

Cook the cassava and plantain until soft.

Wash the mortar and pestle before starting to pound the Fufu.

Pound some of the cassava in the mortar to clean it; this first pound will be discarded.

Pound the hot plantain first to avoid it becoming hard and difficult to pound later.

Pound the cassava, starting with the soft pieces before the harder ones to avoid lumps.

Do not add water initially; let the mixture combine to become stretchy before adding water.

Remove any lumps while pounding.

Add the pounded plantain to the cassava and mix well.

Adjust the consistency to your preference; for softer Fufu, pound harder and add more water.

Serve the Fufu in an asanka or bowl, cutting it once for females as per tradition.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary