Fufu (Congolese Cassava and Maize Dough)
In short: A smooth, stretchy dough of cassava flour and a little white cornmeal, rolled into balls and used to scoop up stews and leafy greens. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Fufu is the plate that every Congolese stew leans on. Cassava flour, often blended with a little maize meal, is stirred into hot water until it becomes a smooth, elastic dough with a mild, faintly sour taste. Diners tear off a piece with the right hand, roll it into a ball, press in a thumb and scoop up pondu, moambé or fish sauce. It is almost never eaten alone.
Instructions
- Bring 500 ml (2 cups) of the water to a boil in a heavy pot. Whisk the cassava flour with the remaining 300 ml (1 1/4 cups) of cold water until completely smooth.
- Lower the heat to medium and pour the cassava mixture into the pot, stirring constantly with a sturdy wooden spoon. It will turn glossy and start to thicken within 3 to 4 minutes.
- Add the salt, then sprinkle in the cornmeal a handful at a time, beating hard after each addition so no lumps form.
- Cook for 8 to 10 minutes more, pressing and folding the dough against the side of the pot, until it is thick, shiny and pulls away from the pot. Add a splash of hot water if it feels too stiff.
- Wet your hands and shape the hot dough into 8 balls, or press it into a wet bowl and turn it out onto a plate. Serve immediately.
Tips
- Packaged cassava flour, sometimes sold as fufu or foufou flour, is the practical choice outside Central Africa. Check the label, since some blends contain plantain and cook slightly differently.
- Keep a bowl of hot water beside the stove. Dipping the spoon and your hands keeps the dough from sticking while you shape it.
Questions and answers
How do you eat fufu?
Tear off a piece with your right hand, roll it into a ball, press a dent in the middle with your thumb and use it to scoop up stew or sauce.
Can I make fufu ahead of time?
It is best fresh. Wrapped tightly, leftovers keep for 2 days in the fridge and can be steamed or microwaved with a spoonful of water.
How is fufu different from ugali?
Congolese fufu leans on cassava, which makes it smoother and slightly sticky. Ugali, also called bukari in eastern Congo, is made only from maize meal and has a grainier, firmer bite.
How long does it take to make Fufu (Congolese Cassava and Maize Dough)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Fufu (Congolese Cassava and Maize Dough)?
About 270 kcal per serving, with 3 g of protein, 62 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 62 g |
| Fat | 1 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
