Liberian Fufu
Liberian fufu is a staple food in Liberia and many other West African countries. It is made from starchy vegetables like cassava, yams, or plantains, which are boiled, pounded, and formed into a smooth, dough-like consistency. Fufu is typically served with various soups and stews, making it a versatile and satisfying dish.
Ingredients
- 2 pounds cassava, yams, or plantains
- Water
Ingredients for 4 servings (905 g) · the original recipe
Method
- 1
Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot.
- 2
Add enough water to cover the vegetables, and bring the pot to a boil over high heat.
Stovetop - 3
Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork.
Stovetop - 4
Drain the water from the cooked vegetables, and transfer them to a large bowl.
- 5
Use a potato masher, or mortar and pestle to pound the vegetables into a smooth, thick paste. You can also use a stand mixer or food processor for this step.
Food processorMixer - 6
Continue pounding and kneading the mixture until it forms a smooth and stretchy dough-like consistency. This process may take some time and effort, but it is essential for achieving the right texture.
- 7
Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter.
- 8
Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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