Fufu Corn (Cameroonian Stiff Cornmeal Dough)
In short: Smooth, stiff cornmeal dough stirred over the heat and shaped into balls, the classic Cameroonian partner for eru, njama njama and stews. It takes about 25 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 225 kcal
Fufu corn is the plain, filling starch served with many Cameroonian stews and leafy greens. White cornmeal is stirred into boiling water, then worked with a wooden spoon over low heat until it forms a smooth, stiff dough. Pieces are pinched off by hand, rolled into small balls, dipped into the sauce and swallowed in soft bites. It is mild on purpose, so it can carry strongly flavored dishes.
Instructions
- Whisk half of the cornmeal (about 125 g / 1 cup) with 250 ml (1 cup) cold water and the salt until no lumps remain.
- Bring 500 ml (2 cups) water to a boil in a heavy pot. Pour in the cornmeal mixture while whisking, then cook over medium heat for 5 minutes, stirring, until it thickens to a thick porridge.
- Turn the heat to low. Add the remaining cornmeal a handful at a time, stirring hard with a wooden spoon after each addition.
- Keep stirring and pressing the dough against the side of the pot for 8 to 10 minutes, until it is smooth, stiff and pulls away from the pot in one mass. Cover and cook for 2 more minutes.
- Wet your hands and a small bowl. Scoop a portion of fufu into the bowl, turn it to shape a smooth ball, and tip it onto a plate, then repeat.
- Serve warm with eru, njama njama or any soup or stew.
Tips
- Add the dry cornmeal slowly while stirring to avoid lumps. If lumps form, press them against the wall of the pot with the back of the spoon until they dissolve.
- Use fine cornmeal, not coarse polenta grits, which gives a gritty texture. Fufu stiffens as it cools, so serve it warm.
Questions and answers
How do you eat fufu corn?
Pinch off a small piece, roll it into a ball, press a dent in it with your thumb, and use it to scoop up sauce or greens. It is usually swallowed rather than chewed.
Can I use yellow cornmeal?
Yes. Fine white cornmeal gives the classic pale color and smoothness, while yellow cornmeal gives a more golden, slightly coarser fufu.
How do I store leftover fufu corn?
Wrap it tightly and refrigerate for up to 2 days. Reheat it in a covered pot with a splash of water, or steam it until soft.
How long does it take to make Fufu Corn (Cameroonian Stiff Cornmeal Dough)?
About 25 min in total: 5 min of preparation and 20 min of cooking.
How many calories are in Fufu Corn (Cameroonian Stiff Cornmeal Dough)?
About 225 kcal per serving, with 5 g of protein, 48 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
