The balls of cocoyam fufu are delicious with sauce dishes like gombo or mafe, and also with spicy soups.

Preparation: boil water. Pour half of the liquid into a bowl. In a saucepan, add the cocoyam flour until you obtain a paste texture. Add the remaining water. Let the mixture thicken over the heat while stirring with a wooden spoon. Take the saucepan off the heat when you have a homogeneous paste.

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 : Cocoyam, cassava.