Comfort food fufu is a staple of West African cuisine that accompanies stews and soups for a complete, delicious, and filling meal. Traditionally made from cassava root and green plantains, this smooth, dense, soul-satisfying, and mild-flavored side dish turns almost any dinner into finger food.
Delicious and filling fufu is a blank canvas for creating a scrumptious masterpiece. The perfect vehicle for soaking up the flavor of whatever you choose to dip it in. And this side dish gives new meaning to finger-licking good.
I ate this almost every day while I was growing up. And its simplicity makes it an unintimidating venture into African cuisine. The flavor is very mild, which gives you the green light to pack extra flavor into whatever soup or stew you serve your fufu with. Did I mention it’s gluten-free?
Fufu, a Swallow Food
This starchy side, pounded into submission, is the perfect companion for traditional African stews and soups. And you don’t worry about feeling hungry after eating because it’s satiating in a way most sides aren’t. No matter what mouthwatering dish you serve, fufu will soak up the flavors and have you reaching for it until your plate is empty.
How to Make Fufu
- Peel, soak, and boil the cassava (yuca) roots and plantains.
- For the easy way, puree the cooked cassava and plantains in a food processor, and mix well.
- For the traditional way, get out your huge mortar and pestle, then pound the cassava, set it aside, and pound the plantain.
- Combine the pounded dough and form it into serving-sized balls. Enjoy!
Recipe Tips and Twists
- Some people like their fufu fermented. Aging certain foods gives them a slightly different flavor profile and increases the nutritional benefits. Just chop the cassava root up into chunks and leave it in a bowl of water for 3-5 days for a more pronounced, sour taste.
- Feel free to use just the cassava root or the plantains. Follow the same instructions, doubling the ingredient of choice.
- If your fufu isn’t thick enough, you can cook the mixture in a pot on medium heat while constantly stirring until you get the desired consistency.
- If you’re not against plastic wrap, it can help form the fufu into a ball by wrapping a serving-sized portion of dough and twisting it until you get the shape you want.
Make-Ahead and Leftovers
If you want to enjoy this even during a busy weeknight, you can make it ahead of time. Prepare a large batch of fufu and wrap it tightly in plastic wrap. It will stay good in the fridge for about four days.
You could also boil the cassava and plantain ahead, reheat, and blend them when you are ready for some fufu. Reheat leftovers in the microwave with a touch of water in 10-second blasts until warm.
What to Enjoy With Fufu
Traditionally, people take a small piece of it, dip it in soup, and swallow it whole without chewing. Ogbono, beef, goat, fish, and groundnut soups are classic. You can place the ball of fufu in the middle of your bowl and pour the soup over it or serve it on the side.
More Comforting African Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in May 2022 and has been updated with additional tips, new photos, and a video.