Creamy, starchy pounded staple made from plantains and cassava — the comfort food of Burkina Faso.
Fufu is the beloved starchy staple of Burkina Faso and much of West Africa, made by pounding cooked plantains and cassava (sometimes with yams or other starches) until creamy and smooth. It's served as an edible spoon to accompany rich sauces and stews, with the proper eating technique involving tearing off a piece, making an indentation with your thumb, and using it to scoop up sauce. It's a dish that brings families together.
Serves 4
In a large pot, boil cubed plantains and cassava in salted water until fork-tender, about 20–25 minutes.
Drain in a colander, shaking to remove excess water. Reserve a cup of cooking water.
Transfer to a mortar and pestle or food processor. Pound or blend until smooth and creamy, adding cooking water a splash at a time if needed.
Once smooth, work in butter and salt. The fufu should be creamy and smooth, not grainy.
Transfer to a serving bowl, smoothing the top with a wet spoon. Serve hot with stew or sauce on the side.
Green plantains are essential; ripe plantains are for different dishes.
Pounding by hand is traditional but a food processor saves time.
It should be smooth and creamy, not lumpy.
Use yams instead of plantains
Add roasted peanuts to the mixture
Mix in cooked cassava leaves for flavor
Best served fresh. Can be refrigerated 2 days; reheat gently with water in a pot.
Fufu is a West African staple with deep cultural significance. The communal act of pounding fufu together is traditionally a social activity that brings people together.
No, ripe plantains are too sweet. Green plantains are starchy and proper for fufu.
Yes, a food processor or high-powered blender works. The texture might be slightly different but still delicious.
Per serving · 4 servings total
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