Cassava Fufu 'Pie' on Dish
(click to enlarge)

Fufu of Cassava


Africa, West and Central   -   Fufu
Makes:
Effort:
Sched:
DoAhead:  		 ar
**
30 min
Yes		 Fufu is a very important "mash" in West and Central Africa. As with rice in Asia, mashes are the main dish, and other dishes are the "sides". Cassava Fufu is the most popular in Central Africa. See also Comments.
Unlike the many dishes of Asia, Africans usually have only one other dish with their mash, usually a strongly flavored stew or soup. Here we list Fufu as a "side dish" because we, in the Americas and Europe, will most likely use it that way.

ar
ar


Cassava Roots (1)  
Water

California Method

  -   (30 min)
Caution:   -   this method may not be safe outside the United States.
  1. Peel CASSAVA ROOT until there is no trace of skin. A "Y" vegetable peeler works fine for this.
  2. Cut Cassava Root into about 3 pieces, place in a sauce pan with water to cover well. Bring to a boil and hold at a slow boil uncovered until the Cassava Root is well tender (10 to 15 minutes). It will probably split up a bit.
  3. Drain, discarding the water, and cool. Break it up a bit. Pull out the hard fibrous core. Pound to paste in a big mortar (a Thai / Lao clay mortar with wooden pestel works fine) - or use a stand mixer with the open paddle.
  4. Mold into balls or cylinders as desired. For storage, wrap in plastic and refrigerate.
  5. Warm serving size balls are often set into bowls of soup or stew to be broken up by the diner.

Traditional Method

  -   (5 days)
This is the way it's done in Africa with moderaely bitter Cassava.
  1. Peel CASSAVA ROOT until there is no trace of skin. A "Y" shaped vegetable peeler works for this.
  2. Cut Cassava Root into largish chunks. Put it a non-reactive container and cover it with water. Set it in a warm place for 4 to 5 days to ferment. It should be fairly soft when ready.
  3. Pound to paste in a big mortar (or run in a food processor (a little water may be needed)). See also Note-2.
  4. In a saucepan over moderate heat, adding hot water as needed, stir continuously until fufu is entirely cooked. This will take 10 to 15 minutes depending on quantity. It will end up looking a little glossy, and be of a consistency that can be molded into balls.
  5. Cool - then mold into balls or cylinders as desired.
NOTES:

  1. Cassava Roots:

      For the California Method the wax coated roots sold in markets in the United States are the sweet "low cyanide" kind and can be used. The FDA won't let us have any of the bitter kinds here, so just a simple boiling is fine. In other countries, better to use the Traditional Method. During the fermentation period, an enzyme in the Cassava Roots gradually destroys the toxic cyanide.

  2. Raw Storage:

      If you will not be cooking your raw processed Cassava right away, it will store better if you squeeze out as much liquid as possible using a cheese cloth wrapping. It can then be bagged in plastic and refrigerated for a few days or frozen for longer.

  3. Comments:

      The photo specimen was made by the "California" method, and only lightly mashed. Naturally there will be some difference in flavor compared to the Traditional Method, but actually, it tastes quite similar to Gari, which is fermented Cassava. In any case, in Africa they'll use any starch they can get and process it into Fufu by whatever means that works, so I offer no appologies. Actually, the "California" method is the same as making Fufu from Yam, just easier to mash. Cassava is the most used vegetable in Central Africa while Yam Fufu is the most popular in West Africa.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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