Fufu is a staple food in many African countries, typically made from starchy root tubers like cassava, yams, or cocoyam.
Making fufu flour at home involves processing these starchy tubers into a fine powder.
Here’s a basic guide on how to make fufu flour from cassava and plantain:
- Cassava roots
- Grater or food processor
- Cheesecloth or a clean kitchen towel
- Large bowl
- Heavy weights or a press (optional)
- 1. Choose and peel cassava and plantain:
- · Select fresh, healthy cassava roots and Plantain. Peel them.
- 2. Grate cassava and plantain:
- · Grate the peeled cassava and plantain using a grater or a food processor. Ensure that the pieces are small for easier drying and milling.
- 3. Squeeze out liquid:
- · Place the grated cassava and plantain in a clean cheesecloth or kitchen towel.
- Squeeze out excess liquid from the grated cassava and plantain. This process is crucial for obtaining dry fufu flour.
- 4. Sun drying (Optional):
- · Spread the squeezed cassava and plantain on a clean, flat tray to dry under the sun.
- This step helps to reduce moisture content. It may take a few days, depending on the weather.
- 5. Grind into flour:
- · Once the plantain and cassava are completely dry, use a mill or a grinder to turn the dried cassava into a fine powder. This is your homemade fufu flour.
- 6. Sieve (Optional):
- · Pass the flour through a fine mesh sieve to ensure a smooth texture and remove any coarse particles.
- 7. Pack and store:
- · Store the fufu flour in an airtight container to keep it dry and prevent moisture absorption.
- Ensure that the plantain and cassava are fully dry before grinding to avoid clumps in the flour.
- You can use a heavy press or weights to further compact the cassava and plantain before drying to expedite the process.
- Store the fufu flour in a cool, dry place to prevent spoilage.
- Making fufu flour at home requires time and effort. This recipe is suitable for those who live in a place where pounding fufu will be inconvenient.