Fufu holds a special place in the hearts of most Ghanaians. It’s a dish that has been passed down through many generations, and I see it as a symbol of Ghanaian identity and heritage. Ghana is made up of over one hundred different ethnic groups, all with their own languages and subcultures. Fufu can be just as diverse as the people in the country, and depending on where you land in Ghana, the ingredients used to make this dish vary too. Typically the Ga tribe makes their fufu from cassava, and the Ewe tribe is known to make fufu from yam. For the Ashanti tribe, my family’s lineage, fufu is typically made from a combination of boiled plantains and cassava. Making fufu traditionally is a very laborious task, and when done by expert hands, it can look like a professional sport. This recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time. Similar to the traditional technique, this fufu will eventually need to be mashed and folded into itself. The time and effort are well worth it because the end result is a supple, starchy dumpling that’s the perfect vessel for your meal.
Author's Note: Boil the plantains for 15 minutes or until fork-tender. You can purchase fufu in powdered form. Follow the manufacturer’s instructions to rehydrate.
Recipe information
Total Time
50 minutes (plus freezing and thawing)
Yield
4–6 servings
Ingredients
Preparation
Step 1
The night before, or at least 4 hours prior to cooking, freeze one 1-lb. small cassava, peeled, woody center removed, cubed; this will make blending a whole lot easier once it’s thawed.
Step 2
When ready to cook, remove cassava from freezer and thaw at room temperature 15 minutes. In a high- speed blender, combine cassava, 2 green plantains, peeled, cubed, boiled, and 2 cups water. Blend on high speed until you have a smooth purée; it should resemble a thick pancake batter. Pour the blended mixture into a large heavy-bottomed pot, stir in 2 tsp. kosher salt, and set over medium heat. With a banku ta or wooden spatula, stir mixture continuously until dough is completely silky, up to 20 minutes. Once this consistency is reached, clean your wooden spatula of any built- up fufu and wet it. With the handle of the wet spoon, poke little holes down to bottom of pot and pour 1 tsp. water in each hole. Reduce heat to medium- low, place lid over pot, and steam fufu until it is smooth, sticky, and pliable, 15–20 minutes. Stir once more.
Step 3
Dampen a small bowl with water. Scoop a portion of fufu the size of an orange into bowl and swirl it around using your fingers until fufu comes together into a smooth ball. Transfer to a plate and repeat with remaining fufu. Serve warm with stews and soups.
Recipe notes
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