Accompagnement

Cassava Foufou

Name: Cassava Foufou
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250g cassava flour; about 500ml water (you won't use it all)

A compact, elastic dough made from cassava flour, found on tables across all regions of Cameroon, with only the accompanying sauces varying. It generally goes with sticky, draw sauces.

Prep10 min

Cooking20 min

Total30 min

Servings4

DifficultyEasy

Calories210 kcal

Vegan Gluten-free Lunch Dinner

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Ingredients

2 items

Servings Quantities adjust automatically

250g cassava flour
about 500ml water (you won't use it all)

Preparation

30 min

Put your water in the pot and bring it to a boil. Sift your cassava flour, preferably into a deep dish (it will then be easier to transfer into the water).
When the water boils, divide it into 2 parts, keeping as little water as possible in the pot, and transfer the other part of the boiling water into a container that will let you use it without burning yourself.
Lower the heat, and sprinkle your cassava flour into the water in the pot. Stir vigorously to mix well, add the reserved hot water little by little while stirring between each addition until you obtain a homogeneous dough, like a bread dough.
Once the dough is homogeneous, turn off the heat source and place your pot on the ground. Hold it between your feet (with a cloth between your feet and the pot of course) and stir vigorously with your wooden spatula, scraping the sides.
You should obtain a smooth, slightly sticky dough. Then take a fairly large plate and a bowl like a Chinese rice bowl. Fill the large plate with cold water and place it near you. Form your fufu balls by dipping the small bowl in the large plate of cold water.
Then into the dough to take the desired amount. And roll the dough in the bowl to make a ball. Serve with the sauce of your choice.