Fufu in some parts of west Africa is referred to as any swallow that is used to accompany the local soups.
In Nigeria, when you ask for fufu, then you will be presented with cassava fufu which is also known as akpu or Santana depending on the part of Nigeria in which it is being served.
Nigerian fufu is mainly made out of cassava dough while other countries like Ghana use a mixture of cassava and plantain. In most cases, it is made from green plantain alone and it is a popular staple in Ghana.
In other west African countries like Cameroun, Ghana, Sierra Leone and Senegal, this staple food is known as fufu Regardless of where it is from, if it is made from cassava pulp then the process is the same. A smooth, lump-free, silky swallow that can be made hard or soft to touch.
HOW TO MAKE CASSAVA FUFU
Step 1. Add the cassava dough/pulp into a heavy bottom pot, break the pulp into smaller pieces with your hands. Add water and mix to combine with your hand until lump free and a smooth paste is achieved. The consistency would be like that of thick double cream.
Step 2. Turn on the heat to medium-low heat and start stirring vigorously, the fufu will start changing colour from white to off white. You will have to keep stirring to combine. The fufu will become hard to stir and feel stretchy at some point, you will need to add warm water to the mix as needed. Cover the pan pot with its lid and leave to cook for about 5 to 10 minutes so that the steam can cook the fufu thoroughly and desired softness is achieved.
The final result will be off-white in colour. Portion the cooked fufu into bowls or in cling film until you are ready to use. Serve with any soup of choice.
