Cassava and plantain are boiled, mashed, and folded into a soft starchy West African dough for soups and stews.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the cassava and remove the tough central fiber.
Peel the plantains and cut them into large pieces.
Boil the cassava and plantain in water for 25 minutes, until tender.
Drain them and reserve some of the cooking water.
Mash the hot pieces until smooth.
If needed, add a little cooking water and fold the mixture until elastic.
Shape the fufu into balls with wet hands.
Serve immediately with hot soup or stew.
💡 Tip: Mashing cassava and plantain while hot gives fufu its smooth, elastic texture.
🍽️ Serving suggestion: Serve hot with peanut soup, palm sauce, or meat stew.
~300
kcal calories
4
g protein
72
g carbs
1
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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