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Fermented Fufu Dumpling Recipe
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16 oz Cassava
32 oz water
Soak peeled cassava in water. You may use frozen cassava.
Make sure it is fully covered in water.
Leave it to ferment covered outside for 4 days.
Change water daily.
Cut the cassava into pieces
Blend the cassava into a paste using a food processor.
Add half the water as you blend to help the blending process.
Place the blended cassava in a large heavy-bottomed pan.
Heat the paste over medium heat for 20 minutes until it becomes a translucent dough.
Add the remaining water as you cook.
Stir the cassava paste continuously.
If you have lumps from chunks of unblended yucca, you can strain it.
After it cools some, form the fufu into large dumplings to serve.
Amount Per Serving:
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2021 Winosity 2019
This fermented fufu recipe makes a delectable dumpling that originated from West & Central Africa. You can add these vegan dumplings into a wide-range of soup recipes.
Fufu can be made from cassava, yams, or plantains — which is boiled, pounded, and formed into a ball. The traditional way of creating fufu is by pounding using a large mortar and pestle. But today, you can just use a food processor. This is a much easier way to create these dumplings.
Cubans and Jamaicans have their tweak for Fufu recipes — they add animal fats like butter and bacon to elevate this simple dumpling.
This Fufu recipe is smooth and sticky like a Chinese dough. It has a tart and sour flavor due to the fermentation that balances out the flavor of this
Delicious Vegetable Stew with Duck and Seafood.
This fufu dumpling recipe can be paired with vegetable stews and homemade sauce recipes — which then can be paired with chilled rosé wine. Check these food and wine pairing suggestions:
Tavel Rosé Bandol Rosé Syrah Rosé Tempranillo Rosé