Learn how to make fufu using cassava dough (Placali) in easy steps. Cassava fufu is a popular food eaten in Nigeria and other West African countries as an accompaniment for soups like okra soup, egusi soup, efo riro, and more. Let me show you how to make it with my step-by-step guide.
How to Make Fufu from Scratch (Nigerian Fufu)
What is Fufu?
Fufu, in some parts of West Africa, refers to any swallow that is served alongside local soups. In Nigeria, when you ask for fufu, you will typically be served cassava fufu, also known as akpu or Santana, depending on the region.
In other West African countries like Cameroon, Ghana, Sierra Leone, and Senegal, this staple food is known as fou fou, foo foo, or fo fo. Regardless of where it’s made, if it’s made from cassava pulp, the process is the same. The result is a smooth, lump-free, silky swallow that can be made hard or soft to touch. By the way, cassava is also known as yuca.
What is Fufu Made Of?
Nigerian fufu is primarily made from cassava dough, while other countries like Ghana use a mixture of cassava and plantain. In some cases, fufu can be made from green plantain alone, which is a popular staple in Ghana.
Here in the UK, most African and Asian stores sell plantain fufu flour, labeled as fufu. However, it’s not the same as water fufu, which is made from fermented cassava. You’ll find it in the freezer section and labeled as Placali — don’t worry, it’s the same as fermented fufu.
Making Cassava Dough for Fufu
Here’s a quick overview of how to make cassava dough (Placali) from fresh cassava:
- Peel the cassava and chop it into chunks.
- Rinse the chunks and submerge them in water, covering the cassava, and leave it outside to ferment for 3 to 5 days. This process also helps to remove toxins and excess starch.
Note: It may not be practical to leave the cassava outside to ferment due to the sharp and pungent smell it releases. However, this can be done safely in an airtight container.
- After five days, drain the water, and the cassava should be soft to touch.
- Place the cassava in a blender, adding a little water to aid blending, and blend until smooth.
- Once blended, pour the pureed cassava into a cheesecloth and squeeze out all the moisture. Leave it hanging over a bowl for an additional day to remove excess water. Your water cassava (Placali) is ready to be used.
How to Make Cassava Fufu
Making fufu from scratch is not for the faint-hearted. It requires some effort, but the result is worth it, especially if you live abroad and miss authentic fufu. While it’s not something I make every week due to the energy involved, I do indulge every now and then when I’m feeling nostalgic.
Step-by-Step Guide to Making Cassava Fufu:
- Add the cassava dough (Placali) into a heavy-bottom pot. Break the pulp into smaller pieces with your hands. Add water and mix it with your hand until lump-free and smooth. The consistency should resemble thick double cream.
- Turn on the heat to medium-low and begin stirring vigorously. The fufu will start changing color from white to off-white. Continue stirring to combine, and as it becomes harder to stir and feels stretchy, add warm water as needed. Cover the pot and let it cook for about 5 to 10 minutes, allowing the steam to cook the fufu thoroughly and achieve the desired softness.
- You’ll know the fufu is ready when it is no longer white. The final result should be off-white in color. Portion the cooked fufu into bowls or wrap it in cling film until you are ready to serve.
What to Serve Fufu With
Fufu pairs wonderfully with a variety of delicious West African soups and stews. Here are a few of my favorites:
- Afang Soup
- Ewedu and Fish Stew
- Ila Alasepo
- Banga Soup
How to Store Fufu
Cooked fufu can be stored at room temperature for up to 5 days. If you prefer, you can serve it cold with hot soup. For longer storage:
- Freezer: You can store ground cassava dough (Placali) in the freezer for up to a year.
- Refrigerator: In the fridge, it will last up to 7 days.
More “How-To” Cooking Techniques
If you’re looking for more cooking tips, here are a few techniques I’ve covered:
- How to Cook Yam
- How to Freeze Okra
Recipe: How to Make Fufu from Scratch (Nigerian Fufu)
Ingredients:
- 1.2 kg water cassava dough (Placali)
- Water as needed
Instructions:
- Add the cassava dough/pulp into a heavy-bottom pot, breaking it into smaller pieces with your hands. Add water and mix until smooth and lump-free. The consistency should resemble thick double cream.
- Turn on the heat to medium-low and stir vigorously. The fufu will change color from white to off-white. Continue stirring to combine, adding warm water as needed. Cover the pot and let it cook for 5 to 10 minutes.
- Once cooked, check the color—it should be off-white. Portion the fufu into bowls or wrap it in cling film until you’re ready to serve.
Final Thoughts
Making fufu from scratch, especially from cassava dough (Placali), is a fulfilling process that brings the rich flavors of West African cuisine to your home. While it requires some effort, the result is a delicious, smooth, and stretchy swallow that can be paired with any of your favorite soups.
