Fufu Recipe: Authentic African Cassava and Plantain Dish 2026

Fufu is a beloved staple across West Africa, a smooth, stretchy dough served alongside rich soups and stews. This version uses fresh cassava and a touch of green plantain for a subtly sweet flavor and perfect texture. With two cooking methods—stovetop or microwave—you can choose the one that fits your schedule.

Traditionally, fufu is made by pounding boiled ingredients with a large mortar and pestle, which takes time and effort. Here, a blender simplifies the process, giving you a creamy purée that cooks into a firm, elastic dough. Serve it with your favorite sauce or stew, and eat with your hands by pinching off a piece, rolling it into a ball, and dipping it.

Ingredients for Fufu

For 4 servings

• 750 g cassava (yuca)
• 1 green plantain (optional, can be replaced with more cassava)
• Salt (optional)

How to Make Fufu Step by Step

1. Peel and cut the cassava

Start by taking about 750 g of cassava. Cut off the ends and slice it into 3 or 4 thick rounds. To peel each round, make a vertical cut through the skin and use the knife to pry it off easily. Once peeled, cut the cassava into chunks and remove the tough central fiber.

2. Peel and cut the green plantain

If using the green plantain, peel it and cut it into medium chunks, just like the cassava. You can remove the seeds if you prefer a smoother color, but it's not essential—leaving them will result in small black specks in the final fufu.

3. Blend the ingredients

Place the cassava and plantain in a blender and add water until they are almost covered—about two fingers below the surface. If desired, add a little salt to taste.

4. Blend to a purée

Blend the mixture until it reaches a creamy consistency. If it seems too thick, add a little more water, but be careful not to overfill the blender. Once the purée is ready, it's time to cook it.

5. Cook the fufu in the microwave (optional method)

For the microwave method, transfer the blended mixture to a large, microwave-safe bowl and cover with a microwave-safe plate. Heat on high for 10 minutes. Carefully remove the bowl from the microwave, take off the plate, and stir to eliminate lumps. Repeat the process.

6. Cook the fufu on the stovetop (optional method)

To cook on the stovetop, transfer the mixture to a pot and heat over low heat, stirring constantly. Gradually, the mixture will thicken until it becomes very firm, which takes about 30 minutes. Then add a little water, cover, and cook for another 10 minutes to finish.

7. Shape and pound the fufu

Once cooked, transfer the fufu to a bowl moistened with water to prevent sticking. With wet hands, fold the edges toward the center and pound with a wet mortar pestle. Repeat this several times until the desired consistency is reached.

8. Store the fufu

If you plan to consume it within a few hours, leave it at room temperature covered with a damp cloth to prevent drying. Alternatively, store it in an airtight container in the refrigerator for two to three days, or freeze for up to one month.

Tips for the Best Fufu

Choose the right cassava

Look for firm, heavy cassava roots with intact skin. Avoid any soft spots or signs of mold. Fresh cassava yields the best texture and flavor.

Adjust consistency while cooking

If the fufu becomes too thick during cooking, add a splash of water. If it's too loose, continue cooking until it firms up. The final fufu should be smooth, stretchy, and hold its shape.

Serving suggestions

Fufu is traditionally served with soups, stews, or sauces rich in meat, fish, or vegetables. To eat, take a small portion, roll it into a ball, and dip it into the accompanying dish.

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