6
Ingredients
- 500 g cassava flour (fufu / milled cossette)
- 1.2 l water
- A pinch of salt, optional
Method
- 01 Bring about one litre of water to a boil in a heavy pot.
- 02 Loosen a little flour in the remaining cold water, then pour into the pot while stirring.
- 03 Let it thicken a few minutes into an even porridge.
- 04 Add the rest of the flour gradually while working hard with a sturdy spatula.
- 05 Turn and press the dough against the sides until smooth, elastic and leaving the pot.
- 06 Shape into balls with a wet ladle. Serve at once with a sauce.
Video tutorial
Fufu congolais — geste de la pâte
Video · Cook with Nahima · Watch on YouTube
Cassava fufu (sometimes just fufu or foufou) is pinched by hand to scoop sauce. It is not bukari (maize flour, East) nor chikwangue (fermented leaf-wrapped loaf).
In the same spirit
Other recipes close by territory or by gesture.
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Chikwangue
Chikwangue (kwanga) recipe: fermented cassava dough wrapped in leaves and steamed—firm, lightly tangy Congolese staple.
40 min prep · 1 h 30 cook
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Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook
-
Pondu (saka-saka)
Pondu (saka-saka) recipe: cassava leaves simmered in palm oil with onions and smoked fish—everyday Congolese classic from the DRC.
45 min prep · 1 h 30 cook