Cocoyam and Cassava Flour Fufu

Introduction

Cocoyam and cassava flour fufu uses just three ingredients and a short process: boil the cocoyam until tender, mix the cassava flour with water, then pound both together until smooth. The result is a soft, stretchy starch that works as a side for soups and stews and is easy to scale for a small meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• Cocoyam
• Cassava flour
• Water

Instructions

1. Cut the cocoyam into medium-sized chunks, and cook in a pot of water until tender. Drain the cocoyam.
2. Combine the cassava flour with ½ cup water to make a mouldable ball.
3. Add the cassava mixture to the cooked cocoyam in a mortar. Pound together until smooth.

Variations

• Increase the cassava flour slightly if you want a firmer fufu that holds its shape more cleanly when served.
• Reduce the cassava flour a little if you want the cocoyam flavor to stand out more and the final texture to stay softer.
• Steam the cocoyam instead of boiling it in step 1 for a slightly more concentrated flavor and less water in the mash.
• Use a food processor in place of the mortar in step 3 if needed; you will get a smoother mixture with less effort, though the texture can be a bit less elastic.

Tips for Success

• Cut the cocoyam into evenly sized chunks so it cooks at the same rate in step 1.
• Drain the cocoyam well before pounding, or the mixture can turn loose and sticky.
• The cassava flour mixture should form a mouldable ball in step 2; if it crumbles, add a little more water, and if it feels wet, add a little more cassava flour.
• In step 3, keep pounding until there are no visible lumps of cocoyam or dry streaks of cassava flour.
• Serve it soon after pounding for the smoothest texture; it firms up as it cools.

Storage and Reheating

Store leftover fufu in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual portions tightly and freeze for up to 1 month.

Reheat in the microwave with a small splash of water, covered, in 30-second bursts until soft and heated through. You can also steam it for a few minutes to bring back a smoother texture. It is best fresh, but reheats reasonably well if you add a little moisture.

FAQ

Can you make this without a mortar?

Yes. A food processor or a sturdy potato masher can work, but the texture is usually less stretchy than hand-pounded fufu.

How do you know the cocoyam is ready?

It should be fully tender when pierced with a fork or knife, with no hard center left.

Can you use cassava flour and tapioca starch interchangeably here?

No. Cassava flour and tapioca starch behave differently, and tapioca starch will change the texture too much for this recipe.

How do you fix fufu that turns out too stiff?