Stove top Fufu by Chef Gabi Odebode
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.
Get about 3 cups of cocoyam flour.
Measure out 1 cup of water.
Combine the cocoyam flour and water in a bowl.
Mix until you achieve a smooth consistency, removing as many lumps as possible.
Pour the mixture into a pot of boiling water.
Stir continuously as it cooks.
Wait for the water to boil again after adding the mixture.
Check if the fufu is done by dipping a spoon in water and tapping it on the fufu; if it sticks, it's not done, but if it glides off and the fufu is shiny, it's done.
Equipment Needed
Dietary
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