This version is made by fermenting cassava (yuca roots) then blending and cooking. It can be enjoyed with any soup of choice.

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In Nigeria, cassava fufu is eaten with egusi soup, bitter leaf soup, ogbono soup, and other soups.

What You Need

6 large tubers of cassava (yuca root)

2 teaspoons baking soda optional

Praparation

Step 1: Peel the cassava. Cut each tuber into pieces then split each piece in the middle part where you can see the fibre. Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin.

Step 2: Wash your cassava thoroughly and place in a large container. Pour in water to completely cover the cassava then add in two teaspoons of baking soda (baking soda helps the fermentation process).

Cover the container and keep it to ferment in a warm corner for 3 - 5 days.

To check if the cassava is well fermented, press with your fingers, if it is soft then it is okay.

Note: All might not be very soft but if most are soft then you are good to go.

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Step 3: Strain the fermented cassava to remove excess water. Then place in a blender or food processor and process into a puree.

Step 4: Remove any fibre you see in the puree then pour the puree into a clean kitchen towel or cheesecloth squeeze to remove excess water.

Or tightly tie the kitchen cloth containing the puree and place in the kitchen sink with a heavy object on top to help push out the water.

Step 5: Place the raw fufu in a pot then run through it with your hands to dissolve any excess lumps.

Add small water and mix to form a paste. Then place on medium-high heat, cover and let it rest for two minutes. Begin stirring with a wooden spoon, mixing hard enough to dissolve the lumps that form as it cooks.

Step 6: Add water as needed while stirring to ensure that the fufu is not too strong. Keep mixing on heat until the fufu moves from being bright white to an off-white colour. It is ready when it is an off-white colour.

Step 7: Turn off the heat then mould the fufu into lumps.

Fufu is ready!