Accompagnement
Water Fufu
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
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.
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