Cassava fufu, said to originate in West Africa, is made from fermented, puréed cassava, or yucca root, pounded with water into a soft, sticky dough. It’s typically served with various West African soups, such as sawa sawa with egusi, groundnut soup, or okra soup. Traditionally, it is eaten by hand and swallowed, not chewed.

Quick Info

⏱️ 20 min • 🍽️ 5 servings • ⭐ 86%

Nutrition

144 cal • 1g protein • 34g carbs

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [5 Ingredients or Less] • [Easy] • [Under 30 Minutes]

Ingredients

• 1 pound frozen cassava purée, thawed
• ½ cup water, plus more as needed
• Sawa Sawa with Egusi, for serving (optional)

Instructions Preview

1. Add the cassava purée and ½ cup water to a…
2. Scoop 1 cup of fufu from the pot with a wo…
3. Serve the fufu with sawa sawa soup or the …

…and 1 more step

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