How to make fresh Homemade Plantain and Cassava FUFU Powder/ Flour

Submerge plantains in cool water for up to a week to prevent ripening.

Peel the plantains and scrape off a thin outer layer.

Remove the hard peel from the cassava and discard the woody core.

Rinse the peeled plantains, cassava, and Idaho potatoes.

Slice the plantains, cassava, and potatoes into very thin slices.

Dehydrate the sliced ingredients until bone dry, which takes about two hours in a dehydrator.

Check the dryness of the ingredients; they should snap when dry.

Blend the dried plantains, cassava, and potatoes separately until they reach a smooth powdery texture.

Measure out three parts plantain flour, two parts cassava flour, and one part potato flour for the fufu mixture.

Sift the combined flours through a fine strainer to ensure smoothness.

Equipment Needed

Dietary