ThanksI usually just leave it out for a couple of days to ferment , then grind ,squeeze out the water and store. Pour in water to completely cover the cassava then add in... Strain the fermented cassava to remove excess water. I didn’t think my local groceries carried what I needed but am I I understanding correctly, that it’s just yuca root?Thank you for responding.

Thank you dear!

Who can resist checking out a recipe with such a cute name! I believe they grate fermented cassava and then wrap in leaves and boil several hours.How about guyanese pepperpot.

Do you eat it by itself or you use it to cook other dishes?You are the best thing that happened to African cooking! Let me know how it works for you.Please how can someone have a white fufu at the end of cooking it. Not sure which of the ninja to buy.

That is just way too long.

Even some Caribbean countries do enjoy fufu in some form.I would describe fufu as any starchy root that is mashed, pounded, or rice, corn that is ground and cooked with water, stirring vigorously into a thick, smooth consistency – thick enough to scoop up soups or stews- think mashed potatoes without the embellishmentsThis cassava fufu is the fermented version – fermentation softens the cassava and destroys any potentially toxic compounds that are inherent in them and some would undoubtedly say it adds flavor to this starchy root. Does the fermentation really get rid of it?


But cassava fufu is new for me. I started the fermentation process on Sunday and today, I notice bubbles in the water. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too!

However, all the cassava does not  get soft, don’t sweat it.Cut in small pieces  to facilitate blending, if cassava is not too soft.Pulse   or blend, in batches, with a little bit of water , in a blender or food processor until puree. The cold weather is definitely preventing it from fermenting the way it should.

I live in the Caribbean and our cassava is fresh and does not need baking soda to ferment. Next find the warmest area in your house and leave it there covered. The cold weather is definitely preventing it from fermenting the way it should. ThanksYou sure can.

The word fufu is almost synonymous to some African countries. This is important if you purchase your cassava outside Africa.Hmmm.

Can you still make it with only 2 days fermentation? How do you ferment the grated cassava, do you put it in water or you just leave it outside.The grated cassava is not fine(smooth) enough..

In your kitchen.

Then place in a blender or food processor and process into a puree. plus it has a not so delightful smell- is that normal from the fermentation process?
Her husband used his business degree and now manages a local Krystal hamburger joint so they do […]Hello!

I really really want to reduce the smell of the finished cassava.

I travel for this one lol (Yeah…lazy me! We appreciate all you efforts.Alice, aww thanks – it so graceful of you to say that. Has it been outside throughout this period ? Hope this helps.Is this process same as making bobolo coz I have soaked my cassava now for 4 days and it’s soft but not the kind of soft whereby one can easily press it to have a fine consistency. I’m not sure how to know when it’s cooked and I’m worried about eating uncooked cassava!

Yes, Africans do love their fufu[…] four girls and one boy. Next, find the warmest area in your house and leave it there covered. [15] Besides Fufu, Nigerians also enjoy porridge and fries made […][…] Cameroon, cassava is used in various forms.

Keep stirring vigorously until cooked through. So that’s right. The baking soda doesn’t make it sound salty at all. While we have a tradition of eating cassava in the Caribbean, fufu is completely unknown so I’m not sure how it should be.Hi Alisa, the uneven colour might be because you didn’t stir it enough so everything is even. We love our fufu be it Water Fufu is made by fermenting some cassava, also known as yuca root. I guess you need your own banana plant for this, but for those who have a plant don’t forget its leaves are just as good if not better for wrapping food in.Hey just wanted to you are doing an amazing job. Nigerian Okra Soup with Fresh Fish & Assorted Meat - Duration: 4:13. The new one you make should be very hard so when you add it to the soft one and mix, it will get to the right consistency.

Make sure it is fully covered in water . [14] Nigerians promote this type of Fufu over the kind made “from cocoyam, cassava or plantain,” explains Ekunsanmi. The stew being thicker and soup being lighter.

What you could do is, chop up the cassava into tiny bits and soak in fresh water. It is a very versatile food widely consumed in Africa in different […] It all depends on the cassava. Fufu? Next find the warmest area in your house and leave it there covered. It works best in high temperature – especially during summer.Hey Imma thank you so much for this recipe. Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin.Wash the cassava thoroughly and place in a large container. But cassava fufu is new for me.