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Nigerian Cassava Fufu

Fufu is a staple cuisine in Africa, especially in Nigeria, where it is widely consumed and considered a variety of swallow. Potato, yam, plantain, and cassava are just a few of the starchy foods that can be made into fufu. Cassava fufu, which is prepared from processed cassava, is the most prevalent type of fufu in Nigeria. Fufu can be made in a variety of ways, the most common of which is by pounding cassava purée. To create a smooth consistency, the technique normally entails thoroughly combining and pounding various parts of boiling cassava with water. The pounding process is time-consuming

Source and licence

"Nigerian Cassava Fufu" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cassava_Fufu, revision 4518756), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Cassava_Fufu&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518756

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bring the water to a boil in a large pot. Stir in the cassava flour, working out any lumps.
  2. Once the lumps are completely dissolved, add a small amount of water just above the cassava. Place the contents over a high to medium heat and stir intermittently.
  3. The water will dry out after 10 minutes or longer of stirring, and the paste will thicken. Stir thoroughly until all of the whitish paste has combined and turned into a thick creamy tint.
  4. Sprinkle water over it to keep it from becoming too thick, and flip it over to cook the other side. Scrape the edges of the pot and the wooden turner with a spoon if they appear hard and sticky.
  5. When the fufu has softened and turned from a bright white to a creamy texture, remove it from the pot.
  6. Place the cooked fufu on a flat surface or tray and set aside for 5 minutes to cool.
  7. Hand-mix the fufu and roll it into balls like dough.