How to Make Fufu: The Heart of West African Dining

Fufu does not arrive quietly. It is the centrepiece around which soup, company and conversation orbit. Across Nigeria, Ghana, Cameroon and beyond, fufu is the non-negotiable foundation of a proper meal. Eaten with fingers, pulled apart, shaped, dipped and swallowed. It is communal. It is ritual. It is irreplaceable.

Which Fufu to Make

• Cassava fufu: MP Farina Cassava Flour or Odua Foods Cassava Flour
• Ready-made fresh fufu: Fresh Fufu Cassava Dough — the fastest route to authentic texture
• Pounded yam fufu: MP Poundo Iyan

Method: Cassava Fufu From Flour

1. Full Boil Required

700ml boiling water per 200g flour. Not simmering — boiling.

2. Add Gradually and Stir

Pour flour slowly, stirring constantly. The mixture thickens fast. Keep stirring.

3. Steam, Then Beat

Reduce heat to minimum. Cover 3 minutes. Beat vigorously until smooth, very elastic and pulling clean from the pot. Cassava fufu should be slightly stiffer than pounded yam — this is correct.

Fresh Fufu Shortcut

Using Fresh Fufu Cassava Dough — add to boiling water and knead in the pot over heat. Many argue this produces the best texture of all.

Order your fufu flour and fresh dough across the UK. Shop fufu flours →