Accompagnement

Water Fufu

Name: Water Fufu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: 1kg fresh cassava; 150ml water; A large bowl of water

A staple from western Cameroon made from fermented cassava that is ground to a fine paste and cooked while stirring vigorously into a smooth, dense dough. It is traditionally eaten with eru. Enjoy your meal.

Prep30 min

Cooking15 min

Total45 min

Servings5

DifficultyEasy

Calories190 kcal

Gluten-free Vegan Lunch Dinner

Add to meal plan

Ingredients

3 items

Servings Quantities adjust automatically

1kg fresh cassava
150ml water
A large bowl of water

Preparation

45 min

Peel and cut the cassava into chunks. Put them in a large bowl and cover them with water for 3 days.
After 3 days, drain the cassava and grind it into a very fine paste. You should obtain 500 g of fine paste.
Put the paste in a pot, mixing while pouring in the 150 ml of water until you obtain a smooth cream.
Place the pot of cassava on the heat, cover and let cook for about 5 minutes.
When the fufu is hot, begin to stir vigorously with a wooden spatula or a fufu stick, until the paste takes on a translucent appearance. You can add half a glass of water if the paste is too dry.
A thin film will form on the sides and bottom of the pot: this is normal, keep stirring constantly.
The fufu is ready when it pulls away from the pot and forms a fairly compact ball.
Wedge the pot between your feet or against the wall and stir vigorously.
Form balls, taking a small amount of fufu using a bowl previously dipped in cold water. This fufu is usually eaten with eru, a dish from western Cameroon. Enjoy your meal.