How to Make West African Fufu: The Nigerian Recipe.  - TsjMakeovers.Com (2024)

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Fufu, which means “mashed” or “mixed” is a staple food indigenous to the Akan tribe in Ghana. However, it has quickly evolved to be a meal Nigerians love. This staple “swallow” has a fluffy and doughy consistency owing to its high starch content. It is made primarily from cassava roots. But other ingredients, such as green plantains, can be used as well.

Fufu can have a sour or bland taste depending on how it is prepared.As to why this staple is loved, it is impossible to give a definite reason. But a few people have taken a liking to the meal because of its smooth consistency and slightly sour taste.

A widespread misconception about fufu is that it is an unhealthy meal choice. On the contrary, it is quite healthy. It is low in cholesterol and rich in fiber and potassium. It is also made of resistant starch, making it a good choice for portion control diets or weight loss.

The resistant starch molecules are not easily broken down and hence provide a longer feeling of fullness. They are also often excreted without being absorbed into the body to be stored as fat.

An unexpected benefit of this meal is that it protects the digestive system, promoting better digestive and gut health.Although the smell of fufu can be repulsive at first, however, you will get used to it with time. However, improved versions of the food have addressed this issue, making it less repulsive to first-time eaters.

This distinctive smell can be traced to the meal’s fermentation process. The weak acid (butanoic acid) produced during this process gives it that pungent smell.Fufu has a long shelf life. It can be kept in the fridge for up to five days and in the freezer for up to three months without going bad. Reheating it for consumption requires thawing over an hour before warming with low heat in a microwave. Alternatively, placing the fufu in a steam basket and heating it over a boiling pot of water also works fine.

The powdered form lasts six to twenty-four months if kept in a cool, dry place.

How to make fufu

There are a few different ways of making the West African fufu, but this article will explore how to make it the Nigerian way.

Cassava

To make fufu, a tuber of cassava is needed. Cut the cassava into small, cube-like pieces and peel the bark off. Place it in a bowl of water to prevent a yellow tinge of color from appearing on the white cassava pieces.

After this, boil the cassava pieces in sufficient water over medium heat until it is tender and breaks apart easily. This typically takes thirty minutes. Drain out any excess water using a sieve.

Using a food processor

Using a food processor, pulse the boiled cassava pieces until a smooth, dough-like mass is obtained. Adding a tablespoon or two of water will help achieve that stretchy consistency and soft mass. Transfer it into a bowl for proper mixing until it is soft.

For this step, we recommend the CUISINART Food Processor on Amazon. Reviews describe it as “small and powerful”, as well as “fantastic”.

Using a Mortar and pestle

If you do not have a food processor and can’t get your hands on one soon enough, using the mortar and pestle method is the next option. This works pretty much the same way as using a food processor. Only this time, it is a manual process requiring more energy and time.

Place the boiled cassava pieces into the mortar and pound gently with the pestle until no lumps are seen. You can add a little portion of the previously drained water, to aid the smoothening process. Doing this also gives the fufu the fluff it needs.

Once you achieve that soft texture, your fufu is ready to be served.

Fermentation of the fufu

Usually, this step comes after the cutting and peeling step. The step can, however, be skipped if you prefer your fufu not to have that distinctive smell.The cassava pieces are carefully grated (to increase the surface area for the fermentation process).

Soak the grated pieces in water and cover for about three days without changing the water. This allows the toxicants in the cassava to dissolve in the water. Afterward, change the water and soak for another two days, changing the water every twelve to eighteen hours.

Once the five-day period of soaking is over, strain the water out and leave the cassava pulp to dry out.

The next step is to boil and pound the cassava into a soft mass, as described above.

Serving the fufu

Soups to pair fufu with

Because of the generally sour taste of fufu, bold and savory soups are best to accompany it. Top of that list is Egusi soup.

Also known as melon soup, this is an all-time favourite. A few people describe it as a “goated” soup, stating its versatility and ability to go well with any swallow.

Another soup to pair your bowl of fufu with is Efo riro. Made from spinach leaves and peppers, this soup has the right mix of spicy and sweet. Its nutritional profile also complements that of fufu.

Other soups to pair with fufu include Ogbono soup and Okra soup.

Eating Etiquette

Many locals prefer to eat fufu with their hands; others use cutlery. But eventually, it comes down to your preference. If you prefer eating with your fingers, washing your hands thoroughly before doing so is advisable.

The steps involved in making fufu are simple and require no expertise. Playing around with different ingredients can also introduce new flavours to the meal. For example, some people add unripe plantains to mix to make it a little more tangy.

Other ingredients used to make fufu include corn starch (ugali) or rice and semolina.