West African Fufu
West African Fufu, also known as foofoo, foufou, fufou, gari and many other names and variations, is a staple food in West African cuisine, often used as a side dish for dipping in stews and traditional West African peanut soup.
Take a look at our vegan african recipes page for more like this!
There are many ways in which you can make fufu. Using equal mixtures of Cassava and Plantain flour (and water) is a popular method, often used in Ghana and Nigeria.
Although, cassava flour may not always be accessible, therefore you can replace it with maize flour, semolina, mashed-up cassava, plantains or white yams.
For this recipe, we’ll be using mashed up cassava root for the freshest taste possible…
West African Fufu
Fufu is gluten-free and 100% vegan, great for dipping in to your favourite African stew, soup or curry.
Ingredients
- 2 large cassava (yuca root)
- 1 tbsp dairy-free butter
- 1 tsp salt
- 1 tsp pepper
Instructions
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Boil your cassava with the skin on until soft (20-30 minutes). Test with a sharp knife that it goes all the way through.
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Drain and leave to cool for 10 minutes.
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Peel the cassava and chop into large pieces.
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Add dairy-free butter and seasoning then mash together well.
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Wet your hands and form large balls with your fufu. Serve with a traditional african soup.
Recipe Notes
- Feel free to experiment with spices for a desired taste, perhaps add a pinch of garlic and onion powder.
