Fufu Togo

About This Recipe

Fufu is the beating heart of West African cuisine and a daily staple across Togo. Boiled yam or cassava is pounded in a wooden mortar to a silky, elastic dough, then shaped into balls to scoop up rich soups and stews. The communal pounding ritual is as important as the eating.

Ingredients

Serves 4

• 1 kgwhite yam, peeled and cubed
• 1/2 tspsalt
• waterfor boiling

Instructions

1. 1

   Boil yam

   Boil yam cubes in salted water for 25–30 minutes until very tender. Drain thoroughly.

2. 2

   Pound

   Transfer to a mortar and pound vigorously, adding a little warm water as needed, until smooth and stretchy with no lumps.

3. 3

   Shape

   Wet hands and shape fufu into smooth balls or mounds.

4. 4

   Serve

   Serve immediately alongside groundnut soup, palm nut soup, or any rich stew.

Variations

• •

  Use cassava or plantain instead of yam.

• •

  Mix equal parts yam and plantain for a hybrid fufu.

Storage

Best eaten fresh. Can be refrigerated up to 2 days; reheat by steaming or microwaving with a wet paper towel.

Frequently Asked Questions