How to make FUFU using boiling water / Liberian style
Recipe Information
Fufu
Cultural Context
Fufu has its roots in West Africa, particularly Ghana, where it is a staple food. Traditionally made by pounding boiled starchy vegetables, fufu is often served with soups and stews, making it a communal dish that brings families together. Today, variations of fufu can be found across Africa and in diaspora communities worldwide, often adapted to include local ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Peel and chop cassava and plantains into chunks.
Boil cassava and plantains in a large pot of salted water until tender, about 20-30 minutes.
Drain the boiled cassava and plantains, reserving some cooking water.
Transfer the cassava and plantains to a large mortar and pound with a pestle until smooth and stretchy.
Add reserved cooking water gradually to achieve desired consistency.
Shape the fufu into balls or serve in a bowl.
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