Fufu

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 4 servings

Country of Origin

Togo

Description

A smooth, stretchy staple mash made by boiling fresh starchy tubers (such as yams or cassava) and pounding them in a mortar until elastic.

Presentation & How It's Eaten

Formed into smooth round balls, placed in a wide bowl, and submerged in hot soup (like Dékou Déssi or Peanut Stew). Eaten by pulling off a piece with fingers, shaping a small well, and scooping soup.

Ingredients

• 2.5 lbs white forest yam (Pona yam) or cassava, peeled and cubed

• 6 cups water

• 1 tsp salt

• 1 tbsp butter or neutral oil (optional, for smooth texture)

Step-by-Step Directions

• Boil Tubers: Place peeled, cubed yams into a pot with water and salt. Bring to a boil and cook for 20–25 minutes until fork-tender. Drain, reserving 1 cup cooking water.

• Pound Traditional: Place warm yam pieces into a wooden mortar. Pound continuously with a pestle, adding splashes of warm cooking water, until yam breaks down into a uniform, smooth dough.

• Alternative Food Processor: Alternatively, place warm yams into a heavy-duty food processor or stand mixer. Food process on high speed for 5 minutes, scraping sides, until dough turns smooth and stretchy.

• Shape: Wet hands, divide mash into 4 equal portions, and roll into smooth, shiny balls.

Optional

• Cassava-Plantain Mix: Combine equal parts cassava and green plantain for color and flavor variation.

Cooking Tips

• Pound While Hot: Process tubers immediately after boiling while hot to prevent lump formation.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~280 kcal

• Total Fat: 0.5g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 220mg

• Total Carbohydrates: 67g

• Dietary Fiber: 6g

• Sugars: 1g

• Protein: 3g