Thumpy Rose Whether you are a traditionalist or an alleged lazy foodie, these fufu cooking methods benefit everyone. Making fufu from cassava can be done in three (3) ways. We empower you with another cassava root recipe and show you how to use cassava flour. Here, you will learn about West Africa food(s) that are a beloved staple among vegetarian African food. If you are interested in Africa but do not have the resources to travel there often, there is another solution! Cook local foods at home and still have the virtual travel experience. Ready, set, cook, and chow!
From easy to hardest, below are 3 ways to make fufu from cassava root:
1-Processed fufu flour-
The Microwave cooking method
West Africa is the only region where you can expect to apply how to use cassava flour or the cassava root recipe described further in this article. East Africans do not eat this type of vegetarian African food. In this method, processed fufu flour comes in a powdered form. Modernity rescued the lazy foodie since the other methods of how to make fufu from cassava are very difficult (but still worthwhile).
To make fufu from processed cassava flour, simply add water to the cassava flour and pop it in the microwave. Just like that, you have fufu, the popular West Africa food. See the recipe description below for key details on the water-to-flour ratio and overall cooking process in the microwave. Note, you can ruin fufu in the microwave by making it rubbery. Also, whichever fufu flour brand you choose, make sure it is authentic and not mixed with things like potato flour. When the cassava flour is not mixed with potato flour, the taste is wholesome. If you’re thinking of how to use cassava flour, this is the easiest way to make fufu.
Stovetop or Coal pot (open flame)
Some people cook their vegetarian African food on an open flame or coal pot. These cooking methods of how to use cassava flour can be used with the cooking description provided below. Yes, fufu flour is present in Africa. Unfortunately, few West Africans trust cassava fufu flour for quality reasons, and some are traditionalists. That means they prefer the authentic cassava root recipe. If that is you, continue to the next method of how to make fufu from cassava.
2- Using fresh root to make pureed cassava
This cassava root recipe can benefit anyone who does not know how to cook yucca root or is afraid of the vegetable. To make this West Africa food, simply buy the fresh cassava from any grocery store, peel, wash, and puree it. Check out the recipe section below for more details about the process. This option is good for traditionalists or those who want the real taste.
Not many Africans trust processed African food. Diasporans grumpily take what they can get. With these options, you have many ways to experience vegetarian African food. This cassava root recipe gives you a flavorful way of how to make fufu from cassava. Note, for those who do not have an electric blender, a manual grater works well.
Photo by lassho.edu
By the way, many West African food(s) like cassava are fermented. For this cassava root recipe, you have the option to skip fermentation or reduce the fermented taste as desired. Either way, when you do this or use any of the options, you are still learning how to make fufu from cassava.
3-Mortar & Pestle Method: Using Boiled Cassava
Lastly, the boiled cassava method along with help from mortar and pestle processors. This ‘how to make fufu from cassava’ method is good for traditionalists but terrible for any “chill”/lazy people. Note that West African food is not for lazy people in general, since many cooking methods involve elbow grease. But thanks to modernity, the lazy foodie is saved! Did you know that Liberians have a unique name for this type of cassava fufu? It is called Dumbor or Dumboy. To make this vegetarian African food, simply peel, dice, boil, and pound the cassava in the mortar. Once again, detailed instructions are in the recipe section. Now you have three (3) ways to cook yucca root.
Photo by Scientific African Magazine
Travel Africa Virtually
We hope you find West Africa food attainable, knowing you can create authentic vegetarian African food in the comfort of your home. The next time you go grocery shopping, fear not the cassava root, we show you how to make fufu from cassava, and how to use cassava flour. These cassava root recipes should be shared with anyone who loves yucca, is a foodie, or loves world travel. Which is your favorite? Let us know which and why in the comments.
3 Fun Ways To Make Fufu!
Fufu is special in many ways and some West Africans might have a number of reasons for refusing to alternate methods. But the truth is, all we need is a perfect swallow for tasty soup. One of these 3 ways will get you there.
Ingredients
- Raw cassava
- Cassava Flour
- Water
- Elbow grease
- determination
Instructions
1-How to make fufu using processed cassava flour
The microwave cooking method
Measure the desired amount of cassava fufu flour in any bowl. Start with a little water. For example, if you use 1/4 cup of fufu flour you want to start with 1/3 cup of water. Stir the fufu flour and water together until the consistency looks like a thick gravy.
Put the cassava mixture in the microwave for 2 minutes and cover the bowl. After 2 mins, take the bowl out to stir the mixture, and handle it with care. Stir the partially cooked fufu by stirring from the bottom and fold it into itself with each stir.
Notice the bottom part looks beige(cooked) and the top part is creamy white. If the fufu looks too thick, add 2 tablespoons of water. After a thorough stir, put the fufu back into the microwave and cook for another 2 minutes. After that, stir the fufu again. A cooked fufu is beige or deep in color, any white/creamy part means it is raw. 
The stovetop & open flame cooking method
To cook fufu on the stove, measure the desired amount of cassava fufu flour in a nonstick pan; a nonstick pan helps with easier cleaning.
Gradually add water to the cassava fufu flour, stir flour with a whisk while adding water. I used whisk because it blends quicker but you can use any cooking utensil that makes sense to you. Start with a little water. For example, if you use 1/4 cup of fufu flour you want to start with 1/3 cup of water. Over watering your fufu will make it like porridge and you cannot fix it while cooking.
Stir the fufu flour and water together until the consistency looks like that of thick gravy. You will be able to add water during the cooking process but you must not add raw flour while it is cooking, lumps form and it becomes distasteful.
In a non-stick pan, cook the cassava fufu flour mixture on low heat. As the pot heats, the dough will begin to form. A non-stick pan is best for us alleged lazy foodies but any cooking pot will do. Continue stirring your fufu with a strong spoon that will not break, a wooden/metal spoon is best. Stir fufu by folding it into itself with each stir. You will know the fufu is cooking when the raw flour color changes from white to beige.
After 2-3 minutes of cooking, add 2 tablespoons of water to the fufu dough. Small water helps to loosen the fufu dough from the pan. Continue stirring the fufu by folding the dough into itself. It would help if you had strong arms. Total cook time can take 5 mins on low - medium heat. If you use a large quantity of fufu flour (1 cup of fufu flour), the cooking time increases.
After it is done, we are ready to plate this fufu and soup recipe. To form the dough into a ball, dip the cooking spoon in cold water to help mold the fufu. Use the wet cooking spoon to fold the dough into itself. If the spoon is not wet, the fufu dough will stick to the spoon. Traditionally, our mothers use their hands to mold the hot fufu. Don't try this, it will burn you! Also, please do not wait for fufu to get cold, mold it when it is hot. Simply use two utensils to mold the fufu. Enjoy!
2- Make fufu by pureeing fresh cassava root (non-fermented method)
•Dice the cassava into several halves and peel the brown bark from it. Not sure how to peel a cassava safely? Watch the video.
•Next, take each half piece and further cut the half into several pieces. This allows you to remove the white stalk in the middle of the white part. After that, rinse it very well.
•Note: Make sure you are satisfied with the pieces because you will be blending those pieces. For those who do not have an electric blender, use a manual grater instead.
•Blend the cassava pieces until it is puree. After that, sift the pureed cassava. You will need elbow grease for this part. Sift the cassava until only the fiber part remains. Depending on the quantity you puree, this process takes a long time because some people like to rinse the fibrous content of the cassava so they can extract all the good stuff. Sift it once and you will be fine.
•After that, the sifted mixture will start to show separation where clear white water forms on top and thick pulp forms on the bottom. Set this mixture aside for 30 minutes to allow the white water to separate from the cassava pulp. The good stuff is on the bottom! After 30 minutes, grab a ladle and carefully toss out the white-clear water. Or, you can drain the white water carefully which reveals a white cassava pulp on the bottom (fufu!).
•To cook your fufu, pour the desired amount of cassava pulp into a cooking pot and set it on medium heat. Keep stirring from the bottom and fold it into itself each time you stir. Put on more elbow grease.
• As you stir, hold the pot with one hand and stir with the other. Cassava can be tough to stir, so ensure you don’t have drumsticks for arms. As the cassava cooks, the color changes from very white to beige, which is how you know it is cooked.
•Congrats, you have made cassava fufu the traditional (very hard) way! Go drink palm wine and tell people what you created. Be proud!
3- Mortar & Pestle Method: Using only boiled cassava
1. First, clap for yourself if you are still here and didn’t abandon the venture. To make fufu using mortar and pestle, start by dicing the cassava into several halves and proceed to peel the brown bark from it. Not sure how to peel a cassava safely? Watch the video.
2. When you have safely removed the brown bark from the cassava, dice it into sizable pieces so they cook evenly.
3. Next, take a medium-large cooking pot, add the raw cassava to it, and fill it with water until the cassava is covered. Boil the cassava on medium heat for 15-20 minutes. You do not want the cassava to be overcooked so test a piece after 10 minutes with a fork. If the fork goes through easily, then it is cooked.
4. After the cassava cooks, toss out the water and set the cassava pieces aside to cool. Use this time to remove any stalk from the cassava.
5. Apply elbow grease. Then, take your cleaned mortar and pestle and add a handful of cooled cassava pieces to the mortar. Pound it with the pestle and the fufu will start to form into a single piece the more you pound. Add more fresh cassava but do not wait until the fufu becomes smooth. The more you pound the fufu, it will transform from being lumpy to smooth. Liberians call this type of fufu, dumbor.
6. The hardest delicious thing you will ever eat. Congrats! You made a very traditional African food!
