✔ Updated · fixed method: pound the yam hot for smooth, stretchy fufu
Fufu is a smooth, stretchy swallow from West and Central Africa, made by boiling starchy roots and pounding them into a soft dough. I love it with a big bowl of peanutty groundnut soup.
At a glance
The one tip that matters: Pound or blend the yam while it's still hot. Cold yam won't turn smooth and stretchy and stays lumpy.
This recipe makes yam fufu, often called pounded yam: African white yam is boiled until tender, then pounded or blended while it's still hot with a splash of its cooking water until it turns elastic and completely smooth. Shaped into balls, it's served with soups and stews like egusi, okra, light soup or groundnut soup, and eaten by hand. A food processor or stand mixer does the hard work, so it's ready in about 40 minutes.
Why You'll Love This Fufu
- Just one main ingredient: white yam, water and an optional pinch of salt.
- No pounding marathon: a food processor or stand mixer gives smooth, stretchy fufu in minutes.
- Made for soups and stews: mild and soft, it soaks up rich, spicy sauces.
What Is Fufu?
Fufu is a staple across West and Central Africa, from Ghana and Nigeria to Cameroon and the Congo, with relatives in the Caribbean. Boiled starchy roots or plantains are pounded, traditionally in a large wooden mortar, into a soft, smooth dough that's stretchy rather than fluffy like mashed potato. For more African cooking, see our Ethiopian recipes.
Recipes and names vary by region. In Ghana, fufu is often cassava and green plantain pounded together, while in Nigeria the yam version is usually called pounded yam. All of them are mild on purpose, as the partner for a rich, spicy soup or stew.
Types of Fufu
| Type | Made from | Texture and taste |
|---|---|---|
| Yam fufu (pounded yam) | African white yam | Smooth, stretchy, mild |
| Ghanaian fufu | Cassava and green plantain | Elastic, slightly tangy |
| Plantain fufu | Green (unripe) plantain | Firmer, mild |
| Fufu from flour | Packaged yam, plantain or cassava flour | Quick and smooth, made on the stove |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use African white yam. Look for puna or white yam with rough brown skin at African, Caribbean or international grocers. The orange sweet potatoes sold as "yams" in many US supermarkets are too soft and sweet for fufu. I learned that the hard way: my first batch with supermarket yams turned into sticky orange mush.
- Work while it's hot. Hot, freshly drained yam releases its starch and turns smooth and stretchy. If it cools, it stays lumpy, so pound or blend straight away. I set the food processor up right next to the stove so the yam goes straight from the colander into the bowl.
- Add water a spoonful at a time. A little hot cooking water helps it blend smoothly, but too much makes the fufu soft and sticky.
- Boil it fully. Undercooked yam leaves hard lumps that no amount of pounding fixes. A knife should slide through every chunk easily.
- Wet your hands to shape it. Fufu sticks to dry hands. Dip your hands and the shaping bowl in water before forming each ball.
How to Make Fufu (African Yam Fufu)
4
servings15
minutes25
minutes265
kcal40
minutesSmooth, stretchy African fufu made from boiled white yam, pounded or blended while hot with a splash of the cooking water, then shaped into soft balls to serve with soup or stew.
Ingredients
- For the Fufu
2 pounds African white yam (puna yam), not orange sweet potato
water, for boiling
1 pinch salt (optional)
1/4 to 1/2 cup hot cooking water, reserved
- For Shaping
water or a little oil, for your hands and the bowl
Directions
- Boil the Yam
- Peel the yam with a sharp knife, holding it in a towel because it gets slippery (gloves help if raw yam irritates your skin). Cut it into 1 1/2-inch chunks and rinse them.
- Put the yam in a large pot, cover with cold water and add the salt if using. Bring to a boil, then simmer for 20 to 25 minutes, until a knife slides through the chunks with no resistance.
- Scoop out and reserve about 1 cup of the hot cooking water, then drain the yam.
- Pound and Shape
- While the yam is still hot, put it in a food processor, a stand mixer with the paddle, or a large mortar. Pulse, beat or pound until it breaks down and starts to clump together.
- Keep processing or pounding for 2 to 3 minutes, adding hot cooking water 1 tablespoon at a time, until the fufu is completely smooth, stretchy and elastic, with no lumps.
- Wet your hands and a small bowl. Scoop a quarter of the fufu into the bowl and swirl it around until it forms a smooth ball. Repeat with the rest.
- Serve warm with soup or stew. To keep the balls soft, wrap each one in plastic wrap until serving.
Notes
- When it comes to knowing how to make Fufu, you can’t really take shortcuts. When blending your Fufu, you don’t want to create a puree as this will ruin the texture. Instead, make sure that you are left with fineish particles that look like breadcrumbs.Â
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What to Serve with Fufu
Fufu is always served with something saucy. Good partners include:
- Egusi soup: a thick soup of ground melon seeds, leafy greens and meat or fish.
- Light soup: a Ghanaian tomato and pepper soup, often made with goat, chicken or fish.
- Groundnut soup: a rich peanut soup with chicken or beef.
- Okra soup: a silky soup with okra, greens and seafood or meat.
- Any spicy stew: fufu works with almost any well-seasoned stew with plenty of sauce.
Frequently Asked Questions
What is fufu made of?
Fufu is made from boiled starchy roots or plantains pounded into a smooth dough. Common versions use white yam, cassava, green plantain, or cassava and plantain together. This recipe uses African white yam, which is also known as pounded yam in Nigeria.
How do you eat fufu?
Fufu is traditionally eaten with the right hand. Pinch off a small piece, roll it into a ball, press a dent in it with your thumb and use it to scoop up soup or stew. It is usually swallowed rather than chewed.
Can I make fufu with sweet potatoes?
The orange sweet potatoes sold as yams in many US stores are too soft and sweet to make proper fufu. Use African white yam, cassava or green plantains, or use a packaged fufu flour such as plantain, cassava or yam flour.
How do you make fufu from fufu flour?
Bring water to a boil, then lower the heat and gradually stir in the flour with a wooden spoon. Keep stirring and folding vigorously for about 5 minutes, adding a little more flour or water as needed, until smooth and stretchy. Follow the ratio on the package.
How do you store and reheat fufu?
Wrap each cooled ball tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in the microwave, covered with a damp paper towel, in 30-second bursts until hot and soft throughout.
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