cassava fufu recipe



The word fufu is almost synonymous to some African countries. We love our fufu be it corn fufu, yam fufu or cassava fufu (water fufu). Fufu, foo foo or fou fou is a starchy side that is usually eaten with some sort of soup or vegetable. One of the common types of fufu is that made out of cassava. In Nigeria, it is called Cassava Fufu or Akpu. In Cameroon, it is called Water Fufu.

yuca root

Water Fufu is made by fermenting some cassava, also known as yuca root. The fermented cassava is ground into a puree which is eventually cooked into delicious fufu.

how to make fufu

This can be eaten with a number of soups like ogbono soup or okra soup. The most common way it is eaten in Cameroon is with this vegetable called eru. The combination of water fufu and eru is absolutely delicious!

In Nigeria, cassava fufu is eaten with egusi soup, bitter leaf soup, ogbono soup, and a host of other soups. I love it with Nigerian egusi soup!

So how does it taste? Cassava Fufu has a taste that is hard to describe. Let’s just say it tastes like ground cassava (LOL, I’m trying!) It has a rubbery texture and when paired with vegetable, it is so good.

water fufu and ndole

I served it here with Ndole because that’s what I had at home (by the way, this combo is the truth!) I actually wanted to show you guys a picture of water fufu served with eru but I just couldn’t resist eating all of the eru I had at home right after I finished making the fufu. Don’t blame me – fufu and eru is just too good!

water fufu recipe

I made a video to show you guys how to make this fufu from scratch. Yep! You’ll see me walk you through the entire process and share lots of tips on how to make your own Water Fufu. No matter where you are, as long as you can find cassava, you can make your own Cassava Fufu.

Watch how to make Water Fufu:

5 from 5 votes
cassava fufu recipe
How to Make Water Fufu from Scratch - Cassava Fufu
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Fufu is a staple in a good number of African countries. This version is made by fermenting cassava (yuca roots) then blending and cooking. It can be enjoyed with any soup of choice.

Course: Main Course
Cuisine: African
Servings: 5 servings
Author: Precious of
  • 6 large tubers of cassava (yuca root)
  • 2 teaspoons baking soda optional
  1. Peel the cassava. Cut each tuber into 5 or 6 pieces then split each piece in the middle part where you can see  the fibre. Use a knife to lift up the skin from the divided cassava then use your knife or hand to take off the whole skin.

  2. Wash the cassava thoroughly and place in a large container. Pour in water to completely cover the cassava then add in two teaspoons of baking soda. Cover the container and keep it to ferment in a warm corner for 3 - 5 days.  To check if the cassava is well fermented, press with your fingers, if it is soft then it is okay. Note that all might not be very soft but if most are soft then you are good to go.

    fermenting cassava fufu
  3. Strain the fermented cassava to remove excess water. Then place in a blender or food processor and process into a puree. You may have to do this in two batches.

  4. Now remove any fibre you see in the puree. You can do this by either running your hand through the puree and picking out any fibre, or by adding water to the puree then passing it through a strainer. It is recommended that you use you hand if you intend on cooking the fufu right away.

  5. Pour the puree into a clean kitchen towel or cheese cloth the squeeze to remove excess water. If you added more water to enable you pass the fufu through a strainer, you may need to squeeze longer. Or tightly tie the kitchen cloth containing the puree and place in the kitchen sink with a heavy object on top to help push out the water. When the excess water is out, your fufu is ready to be cooked!

To cook the cassava fufu:
  1. Place the raw fufu in a pot then run through it with your hands to dissolve any excess lumps. Add a quarter cup of water and mix to form a paste.

  2. Place on medium high heat then cover and let it rest for two minutes. Begin stirring with a wooden spoon, mixing hard enough to dissolve the lumps that form as it cooks.

  3. Add water as needed (about 1 cup in total) while stirring to ensure that the fufu is not too strong. Please see video to see how the texture should be. Keep mixing on heat until the fufu moves from being bright white to an off-white colour. It is ready when it is an off-white colour.

  4. Turn off the heat then mold the fufu into lumps (shaped like small logs of wood or like balls) if you wish.

  5. Enjoy with any soup of choice! I love enjoying it with eru or ogbono soup.

Recipe Notes

1. The baking soda in this recipe helps initiate the fermentation process. This is important if you purchase your cassava outside Africa.

Cassava Fufu - Water Fufu from scratchpre-signature-pro


  1. Hmmm. So much work goes into making it oh. You know in pays, some people tie it in a sac(typically one which originally came with salt) when it becomes soft and put a “grinding stone” on it overnight to press(drain) the “water” from it na…hahaha. Even as modern as your method is (blender, immaculate white cloth & all), e still show say the work plenty!! I travel for this one lol (Yeah…lazy me!).

    Furthermore, I will only eat my eru with water-fufu if i have tried everything i can to find garri without success. Plus, this waterfufu & ndole combo get as e be oh. I sha will not completely rule it out until i try it. More miyanga to your armpit ma’am. Lol. stay blessed!

    • Hahahaha Kwandah! The sac method is how we do it back home. The Water Fufu and Ndole combo is seriously delish oo. Strange but yi di pass for back head. Lol

  2. Looks delicious recipe! I wanna try one. I have one question. Is there any alternative to baking soda?

  3. Hi P,
    I have dry water fufu from cameroon and I was wondering how will I be able to cook it?

  4. Interesting post. I am Nigerian and I have never heard of cassava fufu before but the igbo tribe has something called akpu that I think is quite similar to this. By the way, you soup with the vegetables looks sooooo delicious! I really wish I could have some.

  5. Hej P.
    How do I preserve some which is yet uncooked. Can I put it in the freezer or just the fridge

    • Hi Eka, it depends on how long you would love to keep it for. If you want to preserve it for just a few days, use the fridge. If you will be preserving it for much longer like a few weeks then use the freezer.

  6. Chocolate 93

    Hi Precious, I tried this out and thanks to you😊😊. But mine came out as garri and I steeped it for 7days but it wasn’t as soft as yours. What did I do wrong?

    • Hi Chocolate, so sorry I’m just seeing your comment now. Did you add the baking soda like I recommended? Did you keep it in a warm place? It needs a lot of warmth to get soft. Hope you try again and please let me know how it goes if you do.

  7. Hi Precious, Glad to find you.
    Let me introduce myself. I am Indonesian and my husband is Cameroonian. I really like African cuisine but I find it difficult to learn cooking African cuisine in my country.
    So far I can only cook tomato beef. Lol… my husband says that my cooking is perfect, he wants me to learn to cook more African dishes. And you help me for this. Thanks Precious, you are such a helpful angel to me.

    • Hi Grace, you are so sweet. Thank you dear! Do you follow me on YouTube too? There you can watch me cooking so the whole process can be easier for you. Please let me know if you try any recipes. All the best!

  8. Hey, Precious, thank you for yOur videos. You’re absolutely amazing. Is it possible to ferment already frozen grated cassava into waterfufu?

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