Fufu is a popular staple food in many African countries, including Ghana. It is a dough-like substance made by boiling & pounding starchy vegetables such as cassava, yam, or plantains. Fufu is often served alongside soups and stews and is a great way to add substance and texture to a meal. One popular variation of Fufu is Cassava Fufu, which uses cassava flour to create a smooth and dense Fufu that is easy to shape and mold.

Here is a recipe for Cassava Fufu:

Ingredients:

• 2 cups cassava flour
• 2 cups water
• Salt to taste

Instructions:

1. Bring the water to a boil over medium heat in a large pot.
2. Gradually add the cassava flour to the pot, stirring constantly to prevent lumps from forming.
3. Reduce the heat to low and continue stirring until the mixture is thick and fully cooked, about 10-15 minutes.
4. Take the pot off the flame source and allow it to cool down for a few minutes.
5. Wet your hands with cold water to shape the Fufu into a ball or mound.
6. Serve the Cassava Fufu hot with your favorite soup or stew.

Cassava Fufu is a delicious and easy-to-make variation of the traditional Fufu dish popular in Ghana and beyond. It’s a great option for those who want a gluten-free and low-calorie Fufu, and it provides a smooth and dense texture that is perfect for soaking up flavorful stews and sauces. Whether relishing it as a flank dish or as a major course, Cassava Fufu will satisfy your hunger and taste buds.