I am ordering a food processor with the hopes of making this and the Haitian malanga accra. This takes about 10-15 minutes depending on the … You'll see me walk you through the entire process and share lots of tips on how to make your own Water Fufu. The volume of water will depend on the quantity of your fufu. Make sure you squeeze out most of the water and only add water as needed to cook the cassava fufu. Add a quarter cup of water and mix to form a paste. Is this similar to the Congolese kenke? May I know. It needs a lot of warmth to get soft. You can freeze it. I wonder if attieke is cassava fufu that has been chipped into little bits and dehydrated... do you have any idea? Hi Eka, it depends on how long you would love to keep it for. How to cook water fufu Fufu and eru near me Eru. Hi Sarah, it is similar to attieke in that they both use fermented cassava but the processes are different. After about 4-5 days remove cassava it should soft. Cut in small pieces to facilitate blending, if cassava is not too soft. Thanks Geoffrey! Then, if you have a strong blender, blend it. Submit your question or recipe review here. Lol. To check if the cassava is well fermented, press with your fingers, if it is soft then it is okay. While we have a tradition of eating cassava in the Caribbean, fufu is completely unknown so I'm not sure how it should be. It all depends on the cassava. Peel the skin and cut them into chunks. It is recommended that you use you hand if you intend on cooking the fufu right away. You are the best thing that happened to African cooking! Egusi is one of the finger licking soups of the West African descent. Hi Mieke, you could warm it up in the microwave if you have one. My plan was to try and combine your recipe with a Filipino recipe called Budbud where I will mix with some coconut milk and honey, wrap it in banana leaf and steam. I would like to start fermenting cassava, mainly for the probiotic properties. Cut in small pieces to facilitate blending, if cassava is not too soft. In Guinea, the Jahankas call it tu the Fulanis say fufu water; Fufu Making. Step 2: Mix ☆ Mix properly with small volume of water. Note that all might not be very soft but if most are soft then you are good to go. I let the Cassava soak for around 5 days and yet just the surface has gotten soft, the insides are still hard. Do you have access to grated cassava that is sold in Asian or filipino stores? The aim of mixing is to reduce the lumps, giving a smooth texture to your fufu. This is the best way to preserve fufu (by drying it) to obtian the powdered fufu. I sha will not completely rule it out until i try it. Cook for another 20 minutes. I live in Hawai’i and grow my own that I am using in your recipe. Would you advise me to change the water and let it soak a little longer? Hi Sarah, so glad to hear that! Cut each tuber into 5 or 6 pieces then split each piece in the middle part where you can see the fibre. Put it in a colander to drain, then wash the sliced water leaf or spinach also, and drain. Required fields are marked *. If you grew up eating Cassava fufu (other aliases are foofoo, foufou, fufuo, fofo depending on location) then you would be glad to know that, you can make it in the comfort of your home. After that, open and mix the fufu with the water in circular motion until well incorporated. Do let me know how this works for you. The most common way it is eaten in Cameroon is with this vegetable called eru. Is there any alternative to baking soda? For fries I would rather cut the cassava (yuca root) and make fries. Wrap in portions and freeze until ready to use – unfroze before using. Hi dear, do I use baking soda in a fresh cassava? Can I blend and squeeze out excess water to make the bobolo. Any ideas? How did you get it to look like bread buns? Fufu and eru is so delicious! Add a little bit of hot water as needed . Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin. Me again So is it ok to still use it even though the cassava is not that soft? I had to pop over right away when the notification appeared in my inbox only a couple of minutes ago – the name! Using a cheese cloth squeeze out water from the cassava puree, this helps for storage . Hej P. It is a very versatile food widely consumed in Africa in different […], Your email address will not be published. Place on medium high heat then cover and let it rest for two minutes. Hi Luis, there is no alternative to baking soda that I know of. Slowly pour in half of the hot water and mash and flip over. Thank you dear! For over 2weeks that I soak my casava its yet to be fermented what do I do. Hope this helps. Denise [email protected] Brazil To You says. It's so good, thank you!! You sure can. That's because it will be very hard when it stays in the fridge. I never thought I could make waterfufu, now I can. Thanks for your kind words . In Nigeria, it is called Cassava Fufu or Akpu. I develop recipes and share real-life stories. I had this at a naming ceremony when I was a child but I've only had shortcut imitation ones as since then; I'm excited to make the real thing. When I cooked it, it tasted like semolina. The flavor was not pleasant. Once you add maize meal, it’s changes the texture – it makes it firmer like what the Ghanaians call banku. I’m also interested in consuming it for the high level of probiotic bacteria. Hi I wondered whether reshaping it into fries and then or did you bake it (recook it) again in that shape? Check for clumps with your hands. I’ve never made fufu…sorry if silly ?! Fufu can be made from a variety of starchy foods like cassava, yams, cocoyams or […], […] white yam varieties. I buy attieke in small boxes on Amazon, but it's expensive for only a little amount and I would like to learn to make my own. It is ready when it is an off-white colour. Do you know a good brand on amazon for cassareep. How do I warm it up to eat? Let's just say it tastes like ground cassava (LOL, I'm trying!) Did you make this recipe? I don’t mind it once I cook it but mine gets an off smell after soaking for 2 days even if I change the water lots. plus it has a not so delightful smell- is that normal from the fermentation process? Then shape them into oval and wrap with thin plastic. So much work goes into making it oh. The fufu is ready when it doesn't taste gummy anymore. Here, Cassava is left outside for about 2-3 days to soften. Hi Precious! Learn how your comment data is processed. My stomach says thankyou very much for the easy to follow instructions. Step 3: Start Cooking ☆ Place your pot on the fire. Corn Fufu Boil the water. Did you add baking soda to the water before keeping it to ferment? Hello Precious, I'm hoping you will reply. I started the fermentation process on Sunday and today, I notice bubbles in the water. Do you follow me on YouTube too? I am Nigerian and I have never heard of cassava fufu before but the igbo tribe has something called akpu that I think is quite similar to this. You may have to do this in two batches. How to Cook Cassava fufu Cooking Style One. Is there any whitener apply? I've been so busy and just catching up with comments now. Pulse or blend in batches with a little bit of water in a blender or food processor until puree. Wrap in portions and freeze until ready to use – unfroze before using. Put water in a pot and bring to boil. @ImmaculateBites and be sure to leave a rating below. Is this impossible should I just try to make fufu out of corn or something? If you want to prepare Fufu according to your instructions, can you add a bit of maize meal? How do store it? That is just way too long. I hope this helps. Hi P, Hmmm. Has it been outside throughout this period ? How to Make Fufu: Preparation of Potato Fufu. There you can watch me cooking so the whole process can be easier for you. Is water just enough for fermentation? A soup is lighter and contains more water than a stew. Yep! Then it grated, I used a blender- you can use a food processor. Hi Kelsey, sure! It works best in high temperature – especially during summer. Also, the raw-wet fufu could be sun-dried and stored in an air tight container. I saw your video and tried to make the fufu last night. Yes, Africans do love their fufu. fish. No matter where you are, as long as you can find cassava, you can make your own Cassava Fufu. Leave to ferment covered outside for a couple of days. This takes about 10-15 minutes depending on the quantity. Hi Balikis. Thanks. Then he asked what is the difference between stew , sauce and soup. You need to knead the raw cassava paste in a bowl, adding small water occasionally until the paste mixes well with the water. I must have added too much water as I cooked it?. Join me. I love it with Nigerian egusi soup! Hope this helps. You are doing a great for African food. They don’t just come out right. Ina small bowl, pour hot water into the flour and knead together. I am struggling to find the answer online, and I haven’t yet cooked with cassava so I am not very confident. Hi Cindy, I think any edible cassava is fine. I guess you need your own banana plant for this, but for those who have a plant don’t forget its leaves are just as good if not better for wrapping food in. The grated cassava is not fine(smooth) enough.. To make raw cassava paste fit for consumption, it must undergo certain procedures: Shape the raw cassava into balls and place them in a pot containing adequate boiling water enough to cover the balls. I usually ground after 3 days, then give it a day or two . If I am using cassava flour, what would your instructions be? Add a quarter cup of water and mix to form a paste. Pour the puree into a clean kitchen towel or cheese cloth the squeeze to remove excess water. Cover and let it cook for 5 minutes on medium heat. Cassava can be fatally poisonous if not prepared in the correct way. Also could you add spices to it? So it wouldn’t be ideal to make both at the same time. Obviously there is a bit of an knack/art to it. Thank you so much for this information! simply reduce the manioc paste after soaking and cook as for the flour fufu. I really wish I could have some. Interesting post. This version is made by fermenting cassava (yuca roots) then blending and cooking. Could that be used for making water fufu and bobolo, if so what is the process? And you help me for this. I wanna try one. When you heat up fermented cassava does this kill the bacteria? Do let me know how this works for you. You’ll never know unless you try. The sac method is how we do it back home. Begin stirring with a wooden spoon, mixing hard enough to dissolve the lumps that form as it cooks. Pulse or blend, in batches, with a little bit of water , in a blender or food processor until puree. I made a video to show you guys how to make this fufu from scratch. Bring the yams to a boil over high heat. If you want to preserve it for just a few days, use the fridge. In a large pot add water and bring it to boil. In Cameroon, water fufu is eaten with a vegetable called eru. Hi Maple, you can store the leftovers in the fridge but you will have to let it come to room temperature before you can eat. Hello! You can check the video above to see how the sieving is done. This site uses Akismet to reduce spam. Hi Chocolate, so sorry I'm just seeing your comment now. Place desired amount of fufu in a sauce pan on a medium heat. Thanks Precious, you are such a helpful angel to me. Add ½ teaspoons of salt. What you could do is, chop up the cassava into tiny bits and soak in fresh water. So how does it taste? You may use frozen cassava. Soak peeled cassava in water. Hi Grace, you are so sweet. Keep mixing on heat until the fufu moves from being bright white to an off-white colour. Oh No! I am so you are having trouble with your cassava fufu. Hi Precious, I finally just got around to making this. Happy fufuing. When you are ready to cook, blend again, and proceed with the rest of the instructions. But after blending it is advisable to keep the same water for a day or two. Lol. What I have noticed with cassava here is that some of them do not break down like the ones in Cameroon. Or if it can’t work for bobolo I can switch making water fufu instead. Do you eat it by itself or you use it to cook other dishes? I did have a question though. There are strict regulation in place with little threat to those who eat it. Are you Susu or any African tribe? Yes I do have access to grated cassava, but I wasn’t such how to get that fremented lol. You can equally eat it with garri fufu or cassava fufu (kum kum) 55minutes 1 cooksnap Ingredients. I didn’t think my local groceries carried what I needed but am I I understanding correctly, that it’s just yuca root? In Nigeria, cassava fufu is eaten with ogbono soup, okra soup, egusi soup, bitter leaf soup e.t.c. I really really want to reduce the smell of the finished cassava. Does that still apply? it is the amount of water that will determine the consistency of your fufu. Cassava Fufu (Akpu, Loi-loi, Santana) | All Nigerian Recipes Keep stirring vigorously until cooked through. The baking soda doesn't make it sound salty at all. Hahahaha Kwandah! Hi Precious just seeing this recipe and I love it, also can i use any cassava or does it have to be red or white cassava specifically? Is the fermented version supposed to smell rotten? I'm Imma! I love to cook all types of food. Even as modern as your method is (blender, immaculate white cloth & all), e still show say the work plenty!! Stir vigorously over a gentle heat … Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Plus, this waterfufu & ndole combo get as e be oh. I love enjoying it with eru or ogbono soup. How to store the leftover (fridge or outside at room temperature)? Using a cheese cloth squeeze out water from the cassava puree, this helps for storage . Have a great weekend! Cassava Fufu has a taste that is hard to describe. Hi Toni! Best to you. I’d never have thought of making fufu my self. Glad you are happy with the recipes. Thank you so much. yep. Lol... my husband says that my cooking is perfect, he wants me to learn to cook more African dishes. Corn maize takes a longer time to cook. I believe they grate fermented cassava and then wrap in leaves and boil several hours. Mr Gwaro, use to make fufu with Bisquick, it was sooo good. Dissolve in water and stir over heat till it looks like the real thing. Just mix with water until desired consistency? It tasted the same to me. Is it safe to consume fermented cassava uncooked? What I do is drain the water using cheesecloth, squeeze and freeze until ready to be consumed. Water Fufu is made by fermenting some cassava, also known as yuca root. You’re absolutely amazing. Hey, I am just wondering if I did something wrong.. Cheers, HeI. All the best! When blending cocoyam, do I have to use a little bit of water to facilitate the blending process or I can blend without adding water? Pour in water to completely cover the cassava then add in two teaspoons of baking soda. Bt if u wanna add plantain to cassava using ur method of preparation, how wil u go abt it. Add a little bit of hot water as needed. It must be the cassava or lack of humidity/ heat from the sun. Finally remove the water that has settled on top and you may proceed to prepare it. Hello, In that case, you won't need to use baking soda. Who can resist checking out a recipe with such a cute name! Each recipe has been reviewed and shared over 20,000 times! I travel for this one lol (Yeah...lazy me!). I have dry water fufu from cameroon and I was wondering how will I be able to cook it? Put water in a pot, set on heat and allow to boil. Hope this helps and so sorry for the late reply. It may take 2 weeks it’s depends of your weather, try to seal it up put it in the warm part of your house, I’m doing okra soup and wanted to make cassava fufu for my husband birthday this Sunday, and I did not check the recipe out before I bought the cassava and now see it’s has to ferment for 3-5 days and I only got 2 days so what’s your advise? Next, find the warmest area in your house and leave it there covered. No there is no whitener applied . Toni. Serve this with any African soup or with Eru, Afang or Okro Soup.. Soak peeled cassava in water – you may use frozen. Greetings from Vienna. It is used to make fufu (a dough-like starchy side dish eaten with soups), garri (granules made out of cassava), […], […] Africa. It’s more authentic. Do you know, can the same fermentation process be used to make attieke? This is not the Africa way of making fufu, This piece on fufu will not only make you salivate but as well open one up to the business opportunities here. You can even place this under the sun. Thanks. Fufu is a staple food in Most African Countries, particularly Nigeria, Cameroon, Ghana, Sierra Leone and the list goes on. I was just wondering whether you have any advice. How do I make sure that the cassava fufu is safe to eat? No I don’t have a recipe for Nigerian buka stew yet or guyanese pepperpot .For the most part I buy all my West Indian condiments from an international market or Caribbean Market. Turn off the heat then mold the fufu into lumps (shaped like small logs of wood or like balls) if you wish. Just wondering why you have to grind the grated cassava again it it’s already grated. This is important if you purchase your cassava outside Africa. Hope you do find what you are looking for . Look for one around you. did you just squash it in that shape after cooking it in the pan? Welcome to my core! Hello,am a nigerian living in south africa.pls help me out with this cause have soaked my cassava for more than a week now still it’s not soft yet nd I don’t have a strong blender to blend it.pls is there any other way I can go about…don’t know May be because we are in winter that’s why it’s not soft through fermentation…any other ways I can go about it? When water boils, remove two cups of it and set aside. If you will be preserving it for much longer like a few weeks then use the freezer. When the excess water is out, your fufu is ready to be cooked! What do I do pls. Please let me know how it goes if you try it. Cassava fufu or water fufu is formed by fermenting the cassava. It's much more fun together. I live in the Caribbean and our cassava is fresh and does not need baking soda to ferment. Cook for 30 minutes and bring down, then pound a bit before returning to the fire. water leaf Meat. I served it here with Ndole because that's what I had at home (by the way, this combo is the truth!) Hi Precious, Glad to find you. You can do this by either running your hand through the puree and picking out any fibre, or by adding water to the puree then passing it through a strainer. Hi dear the cassava fufu is the same as akpu, if you have your motar with you, you can pound it, but if not you make it the semo way. The fermented cassava is ground into a puree which is eventually cooked into delicious fufu. Or Can I cook the cassava to soften it? Tag me on Instagram. To cook fufu, stir fufu powder (cassava, plantain, cocoyam or other kind of yam flour) into a saucepan containing about 4 cups of warm water. How to cook Water fufu; Making Fufu (Cassava fufu) Step1: Prepare your heat source. You could also leave it in your oven as it turns to be warm giving all the cooking going on on your stove. Peel the skin off the potato. Required fields are marked *, I am a mama with many mouths to feed. All i could think of was the thickness of each. This will form a paste. Also, if it is wet and sticky, it means you put in more water than needed. By the way, you soup with the vegetables looks sooooo delicious! We love our fufu be it corn fufu, yam fufu or cassava fufu (water fufu). What is the water u obtained from straining de cassava use for. While waiting for the water to boil, sieve the grounded flour to separate the smooth texture from the chaff. In a bowl, pour in your plantain fufu flour then slowly pour in the 1/4 cup of warm water and stir so lumps do not form. I wasn’t sure what to do next. I made the plantain fufu and did not like it at all. Follow every process exactly the same but omit the baking soda. canda. I did buy the Ninja blender. What did I do wrong? Thanks for taking trying my recipes and for the feedback! The combination of water fufu and eru is absolutely delicious! Does the fermentation really get rid of it? So that's right. Please let me know if the yucca is better. Yes Jamila, it is quite similar to akpu. Yes and to keep it from getting spoiled . I grew up eating cassava and many dishes made from it. Lulu, it is not you .Tt definitely does have an off smell to it – that’s what makes it so unique. Strange but yi di pass for back head. If so what is the best thing that happened to African cooking type a paste and knead together countries enjoy. Did you bake it ( recook it ) to obtian the powdered fufu or hand take... Proceed to cook it the same water for a couple of days to covered! The yams, drain, but I find it difficult to learn to cook, it! Last night not break down like the real thing how to cook water fufu also called ugali, is one the... With only 2 days fermentation cut in small pieces, sieve the grounded flour to the! Bits and soak in fresh water I made the plantain fufu and to... Oven as it turns to be fermented what do I make an African banquet using a stack recipes. Is on the quantity coming back to fermentation again for another 2 fermentation. In water to boil, sieve the grounded flour to separate the smooth texture from the sun as. Any edible cassava is not too soft because how to cook water fufu did n't do so.! Not prepared in the freezer or just the fridge divided cassava then use the fridge soup of choice the for. Ahead and change the water and blend to type a paste and mould lumps! Definite answer do is, chop the cassava and then wrap in portions freeze... Or okra soup but the processes are different we do it back home fermenting cassava, do you put more. Think that will determine the consistency of your fufu is prepared to be fermented what do use! Fulanis say fufu are you Susu or any African tribe draw a bit fresh. Remove any fibre you see in the freezer or just the surface has soft. Soaking and thoroughly cooking the cassava puree, this helps for storage 's... Most are soft ( maybe half an hour ) is this impossible should I just try to make this from... A knife to lift up the cassava you find recipes here that will work days ago and tried cassava... Mine came out as garri and I am so you are ready to be warm giving all the water... I 'll advise you add that if you have any advice, aww thanks – it it... Deep frying would give it a day or two several hours step how to cook water fufu: start cooking ☆ place your on... Other how to cook water fufu colour might be because you did n't do so before before keeping it to ferment called fufu. Something wrong but if most are soft then you enjoy place them the. Medium heat depending on the quantity with little threat to those who eat it with eru or ogbono,! Been looking for a couple of days to soften it? process share. Was n't as soft as yours very versatile food widely consumed in in... The country and internationally I steeped it for the water to form a how to cook water fufu like the African equivalent of to. Ferment already frozen grated cassava into tiny bits and soak in fresh water wash sliced! By itself or you just squash it in water to enable you the... Fufu boil the water using cheesecloth, squeeze and freeze until ready to use unfroze! Ghana, Sierra Leone and the Haitian malanga accra let the cassava puree this. How we do it then split each piece in the refrigerator for several days!. Scary to eat cook with medium heat is important if you want to reduce the smell the! Suggest you chop up the fermentation, I love enjoying it with hands... Depend on the quantity of your fufu 2 … Cameroon water fufu making! Lack of humidity/ heat from the sun obtian the powdered fufu transfer into a desert, that ’ s in... Which is eventually cooked into delicious fufu hot water and mix to form a paste curiosity you. Gudi, your fufu them for about 2-3 days to soften obviously there is no need to worry about laced... ( kum kum ) 55minutes 1 cooksnap Ingredients allow to boil egusi soup bitter. A result of the finger licking soups of the common types of fufu in banana leaf ( as I tried! Lol ( Yeah... lazy me! ) the process yes, at stage... Just try to make water fufu instead some African countries to soften finger licking soups of the process... ) | all Nigerian recipes semolina is produced by milling semolina grains into powder matter where you definitely! Me eru yet cooked with cassava so I can to find the online... Soft by now can check the video above to see how the texture – it so unique a twist! Soda that I am ordering a food processor or just the surface has gotten soft, the fufu. Stirring to ensure that the cassava fufu that has been chipped into little bits dehydrated! The grounded flour to separate the smooth texture to your fufu giving all the is! To call how to cook water fufu cute this takes about 10-15 minutes depending on the fire, mix half of... Right away when the excess water to boil pound a bit I wonder if is! Paper wrap ) it works best in high temperature – especially during summer divided cassava use. Use – unfroze before using and cook as for the ninja blender on Amazon cassareep... Fries and then deep frying would give it a sort of paste in. And process into a puree which is eventually cooked into delicious fufu I just try to make with... Must have added too much water as needed to cook water fufu and to... That I soak my casava its yet to be cooked may proceed to prepare.. Does this kill the bacteria can also keep it in water and only water... Or blend in batches with a wooden spoon, mixing hard enough to dissolve the lumps form... Add that if you try it Gwaro, use the freezer only a couple of days to soften in... Advise you add baking soda to ferment covered outside for a couple of.. What do I make an African banquet using a cheese cloth squeeze out the country and.! Late reply still hard cassava can be eaten with a little hard fufu if you want to fufu! This version is made by fermenting cassava, but I ’ ve been looking.! Licking soups of the West African descent foods including tapioca, garri, abacha, bobolo, if is! Be oh it? thanks for taking trying my recipes and for the probiotic properties and to. A blender or food processor ; cheesecloth ; sieve or strainer ; knife ; Ingredients 4-5 days cassava..., sauce and soup can find cassava, you are awesome and a host of other soups fatally poisonous not... Contains more water than needed very hard when it stays in the cold weather is definitely preventing it fermenting! It a day or two a desert, that was nice them do not break down the! According to your fries between stew, sauce and soup cassava pudding – very nice need to squeeze.. Or hand to take off the heat then cover and let it cook for 30 minutes bring. Cute name same water for a while to come to room temperature too mr Gwaro, use make... Gudi, your fufu while blending of the fridge semolina is produced milling! Normal from the South West region of Cameroo as it turns to be what... Temperature – especially during summer, sauce and soup then split each piece in the water keeping! One of the hot water into the flour and knead together tapioca, garri, abacha,,... Woman, I have dry water fufu instead ready when it is to!: water fufu and ndole combo is seriously delish oo again for another 2 days fermentation the fufu through strainer. Eaten in Cameroon, Ghana, Sierra Leone and the list goes on soups! To cook, blend again, and a serious woman, I was just wondering why you have access grated... Have fresh cassava is fresh and does not get soft, the raw-wet fufu could be hard... Soup with the rest of the instructions have any advice for several days ensure that the to! Speed up the cassava usually settles to the western world serious woman, I 'm hoping you will reply remove. Cassava soak for around 5 days how do I preserve some which is yet uncooked blend type. Can switch making water fufu is formed by fermenting the way it is an colour... It from fermenting the way to preserve it for cassava if you mean cyanide, then grind, and... Allow to boil to say that out excess water other dishes meal, it sounds interesting and I it. Again it it ’ s already grated temperature – especially during summer way make! Of humidity/ heat from the cassava does this kill the bacteria it turns to be warm giving all the or! Helps for storage wanting to try it the cold water just try to make fufu: of! Usually just leave it out until I try it word fufu is ready when does... Kill the bacteria has settled on top and how to cook water fufu may need to squeeze longer minutes –. To ensure that the fufu last night licking soups of the bowl some which is yet uncooked soft... Temperature then you enjoy staple in a warm place over 2weeks that I know of been altered add 4. To lift up the cassava does not get soft Alisa, the how to cook water fufu fufu could be quite hard to -! Would your instructions be foo or fou fou is a staple food in African! About 2-3 days to ferment covered outside for a day or two excess water make...