How To Make Your Own Fufu At Home
Fufu is a common food staple in homes to be eaten as swallow with soup or sauces. Though it's most often bought at stores, this is how to make yours at home
Fufu is a popular Nigerian staple made from cassava. People from eastern Nigeria refer to it specifically as akpu before the more generic names like fufu and loi-loi were adopted. Known as a high energy food, it is a delicacy that goes with almost any soup. And after a long day, anyone sapped of energy may find themselves yearning for this stomach-filling staple. However, because it is made from cassava, fufu is starchy and has to go through some processes before it is ready to grace the stomach.
For all its popularity, one has to wonder how healthy it is and what the nutritional composition is. Fufu is rich in calories, but an over-dependence on it can result in protein deficiency. Cassava contains gluten-free starch and is low in fat, but the calories can increase stomach fat. Additionally, it contains essential vitamins like folate and vitamin B6, plus minerals like iron, zinc, copper, and magnesium.
- Blended fufu
- Cassava tubers
Extracting the fufu
- Peel the cassava tubers.
- Rinse well and then grate or cut into small pieces.
- Pour into a blender and blend with cool water. A 500w blender can do the job
- To remove the starch in it, sieve with a chiffon sieve. And as you sieve rinse so that the starch from the chaff can also go into the bowl.
- What is left in the chiffon is your cassava fufu (no-smell). The one in the bowl is known as Delta starch.
Preparation of cassava fufu
- Pour your cassava fufu into a clean pot and put on fire.
- Start stirring with a spatula when it reaches a medium heat.
- As you turn add drops of water little by little until your cassava fufu changes colour from white to off-white.
- Add a few more drops before covering. Let it heat up.
- When it steams, mix with your spatula until a smooth consistency is achieved. Serve with any soup of your choice.
Fermented akpu (pounded)
- First, cut the cassava into four or five pieces before peeling. Cutting makes it easier to cut, especially if the tubers are big.
- Wash the cassava until very white and then place in a bowl. Pour enough water to wholly swallow the cassava in the bowl. Let it ferment in a warm place for 3 to 5 days.
- Poke the cassava with your finger to know if it's fermented. It is okay if not all the cassavas are soft. Go ahead still.
- Pour away the water you used in soaking. Use your hand to beat into smaller pieces and sieve. As you do keep pressing with hands until you have chaff in the sieve.
- Pour your fufu into a clean pot. Check for clumps with your hands. Mix to form a paste and mould into lumps.
- Place on the fire and cook with medium heat. Cook for 30 minutes and bring down, then pound a bit before returning to the fire.
- Cook for another 20 minutes. Pound until it becomes soft and start to draw a bit. Then mould into lumps and you're done.
Fufu is great with egusi soup or any soup of your choice for that matter. Some people mix in unripe plantain during the processing of fufu.