The balls of fufu are traditionally eaten in Africa with soups and sauce dishes (gombo or mafe sauce).

Preparation: Mix half a bowl of flour with ¾ a bowl of water. Mix well. Heat in a saucepan, and with a wooden spoon, mix the blend until you have a homogeneous paste. Take the paste off the heat and form balls with your hand.

Did you know that? Fufu (or foufou) is a staple diet of Central and West Africa. Prepared from an ancestral method by crushing cassava roots which could be combined with other plants in a big mortar by the African women, it could be also prepared in a saucepan, from the cocoyam flour.

Composition : Plantain, cassava, potato flakes, E321, E102