Discover the Mouth-Watering Flavor of West African Fufu


Fufu, also known as foofoo or foufou, is an immensely popular West African side dish that boasts a starchy, smooth, dense, and stretchy texture. It's a filling and satisfying food that's loved for its simplicity and ease of preparation.

Fufu moulded into balls and served in a plate


While fufu is easy to make, it's traditionally served with a rich and flavorful soup or stew, such as egusi soup, okra soup, ewedu soup, or light soup. Its soft texture makes it the perfect accompaniment to soups and proteins for all ages to enjoy together.


Although traditionally made from cassava, fufu has evolved to include various swallow foods, such as eba, green plantains, amala, cocoyam, corn, pounded yam, semolina, and more.


To make fufu, start by peeling the cassava and cutting it into small cubes that you can easily process in a blender. Blend until you have a smooth batter, then transfer it to a pot and stir vigorously until it becomes thick and smooth like a semi-solid paste.


Next, shape the fufu batter into small balls and wrap them individually in plastic wrap to retain moisture and prevent crust formation.


To eat fufu, simply pinch off a small piece and mold it into a small oval ball with your palms. Make a small indentation in the fufu and use it to scoop up some of the soup or stew. Then, swallow the fufu without chewing- it may take some practice, but it's worth mastering this traditional art.

Well plated fufu Foo foo served with egusi soup in a plate

The act of washing one's hands before consuming a meal that includes swallow foods is a cherished tradition in Nigerian culture. In fact, this hand-washing rite is so important that utensils are not typically necessary when enjoying these pliable and hearty meals. It's customary to eat with your right hand, regardless of whether you're a lefty, so bear that in mind if you're dining at a Nigerian restaurant or with fellow Nigerians.

But what exactly are these swallow foods? They're typically made from doughy mixtures that are firm enough to hold their shape but pliable enough to be easily eaten with your hand. Examples of Nigerian swallow foods include pounded yam, eba, amala, starch, fufu, and more. When eating fufu, for example, you can cut out a morsel from the meal, form an indentation with your thumb, scoop some stew or soup over it, and simply swallow!

A morsel of fufu with egusi soup

Fufu is typically served in small balls that are wrapped in plastic to retain moisture. It's traditionally paired with a variety of soups and stews, including Egusi, Ogbono, Vegetable, peanut soup, and Okro soup, each of which can be customized to your preference.

For those wondering whether fufu must include plantains, the answer is no. However, mixing cassava and plantains can help cut down the stretchiness of fufu while adding a subtle plantain flavor. Fufu is healthy, as it provides a good amount of carbohydrates, some fats, and a bit of protein. It also contains fiber, vitamins, and minerals such as potassium, beta carotene, and choline.

Finally, it's worth noting that fufu doesn't need salt or any additional seasonings. The mild flavor can be described as a cross between potatoes and sweet potatoes, but it's typically paired with soup or stew to provide the necessary taste profile.


While I am personally not a great admirer of fermented fufu, some connoisseurs swear by it. However, be prepared to plan a few days in advance since it requires an additional step. To begin with, soak the peeled and diced cassava in water for three to five days before preparing the fufu. Apart from the enhanced pungent smell owing to fermentation, all other steps follow the same routine.

Important Note: Once fufu cools, it becomes tougher, so it is advisable to cook it softer, especially if a later meal is planned.

Condiments to Accompany Fufu:

If you're looking for an ensemble of flavors that meld perfectly with fufu, look no further than these delicacies: Egusi soup, Stewed Spinach, Okra soup, Jute leaves soup – ewedu, and Ogbono soup.

Other African Swallow meals that you may also relish:

1 Yuca root cassava

Fufu moulded into balls and served in a plate

1 plantain


1/4 cup water

Instructions for Batter:

Peel the cassava, slice it in half lengthwise, remove the wooden core, and dice the potatoes into small pieces. Peel the plantain and cut it into little cubes. Add everything into the blender and blend until the batter is smooth.

The Stovetop Method:

Pour the batter into a pot and place it on medium heat and continue stirring until it becomes doughy and thick like fufu. Add a little water, cover, and leave it to cook for five minutes on low to medium heat. If the fufu is not yet cooked, feel free to cook it a little longer. Stir well and divide into individual sizes before wrapping them with plastic wrap and serving with the soup or stew of your choice.

The Microwave Method:

Pour the batter into a safe microwave bowl, cover it with a microwave-safe lid, and place it inside the microwave for five minutes. Add a splash of water and return it to the microwave to cook until completely done, about five to eight minutes. Stir again, divide into individual sizes and wrap each with plastic wrap when serving with your preferred soup or stew. Follow this YouTube tutorial for more insights.

Remember, fufu can harden as it cools, so adjust the cooking time and temperature accordingly.

Nutritional Breakdown:

  • - Calories: 218kcal
  • - Carbohydrates: 53g
  • - Protein: 2g
  • - Fat: 1g
  • - Saturated Fat: 1g
  • - Sodium: 17mg
  • - Potassium: 500mg
  • - Fiber: 3g
  • - Sugar: 8g
  • - Vitamin A: 518IU
  • - Vitamin C: 29mg
  • - Calcium: 18mg
  • - Iron: 1mg

Stay connected with me on my culinary journey! Join me on YouTube, Facebook, and Instagram. I truly appreciate hearing from you and seeing your creations. Be sure to tag me @cheflolaskitchen on both Instagram and Facebook for a chance to be featured!"

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