Liberian FuFu RecipeOrigin: Liberia Period: Traditional |
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FuFu, (also known as Foo-foo, Foufou, Foutou, fu fu) is a Western and Central African staple that corresponds to European Mashed Potatoes. Fufu is a starchy accompaniment for stews or other dishes with sauce and it's a Liberian staple, along with Dumboy which is made from fermented cassava flour. The recipe given here is one I've seen my wife (who is Liberian) make and begins with Cassava flour. Ingredients
500g cassava flour 
Liberian FuFu Preparation:Method:In a large stock pot add the cassava flour and mix the water with this to form a smooth paste. Heat gently, stirring continually (stir from the edges of the pot towards the centre) until the paste thickens and you can begin to form it into a ball. The consistency and colour changes from a white liquid to a yellow glutinous paste. Before the fufu is ready the entire mixture should be yellow. If you have a ball and some bits are still white, add a little more water and continue to cook until it's all done. The final consistency should be that of a well-kneaded bread dough. Serve immediately with a 'sticky' West African soup that's made with okra, bitter tomatoes, baobab leaves or bitterleaf. |
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