How to make Nigerian Fufu (Cassava Swallow)
How to make Nigerian Fufu (Cassava/Fufu Flour)
Cuisine: NigerianDifficulty: MediumServings
6
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesFufu is a smooth, stretchy, and slightly sour swallow made from fermented cassava pulp. It’s a staple across West Africa, particularly in Nigeria, and is enjoyed with a variety of soups like Ogbono, Oha, Afang, and Egusi, Okro, Efo-riro.
Ingredients
2 cups fermented cassava fufu paste (store-bought or homemade)
1 cup water (for mixing, if needed)
Extra warm water (for hand molding)
Directions
- Prepare the Paste
If using refrigerated fufu paste, bring it to room temperature.
Mix with a bit of water to loosen the texture if it’s too firm. - Cook the Fufu
Place the fufu paste in a non-stick saucepan over medium-low heat.
Stir continuously with a wooden spatula in a folding motion.
As it heats, it will begin to thicken and turn stretchy.
Continue stirring for 8–12 minutes until it becomes smooth, lump-free, and slightly glossy. - Steam (Optional)
Once thickened, cover the pot and allow it to steam for 2–3 more minutes on low heat to remove any raw taste. - Mold and Serve
Wet your hands with warm water and scoop fufu into smooth balls.
Serve hot with your preferred soup.
Notes
- Best Soups to Serve With Fufu:
Ogbono soup
Oha soup
Afang soup
Bitterleaf soup
Egusi soup
Nsala (white soup) - Fufu should be soft, smooth, and stretchy — not grainy or watery.
Always use a wooden spatula and stir continuously for the best texture.
You can wrap cooked fufu in cling film to keep warm and moist before serving. - Nutrition may vary slightly depending on moisture level and cassava type.
