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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:

cassava fufu recipe

How to Make Water Fufu from Scratch - Cassava Fufu

4.93 from 13 votes
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.
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 5 servings


  • 6 large tubers of cassava (yuca root)
  • 2 teaspoons baking soda optional


  • 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.
  • 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
  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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.
  • Turn off the heat then mold the fufu into lumps (shaped like small logs of wood or like balls) if you wish.
  • Enjoy with any soup of choice! I love enjoying it with eru or ogbono soup.


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


Calories: 783kcal | Carbohydrates: 186g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 506mg | Potassium: 1327mg | Fiber: 9g | Sugar: 8g | Vitamin A: 64IU | Vitamin C: 101mg | Calcium: 78mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: African
Calories: 783
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

Cassava Fufu - Water Fufu from scratch

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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  1. Hi, I have never had fufu but I’ve been wanting to try it. I didn’t think my local groceries carried what I needed but am I I understanding correctly, that it’s just yuca root?

      1. Hi,

        Thank you for responding. I started the fermentation process on Sunday and today, I notice bubbles in the water. Is that normal?

  2. Hi,

    Thank you for responding. I started the fermentation process on Sunday and today, I notice bubbles in the water. Is that normal?

  3. Does Cassava fufu tastes better than Plantain fufu? I made the plantain fufu and did not like it at all. The flavor was not pleasant. Please let me know if the yucca is better.

  4. Hi Precious! Love your name 🙂
    I’ll be making fufu for the first time (eating it for the first time too). Quick question, if I make it in the afternoon for dinner, and have left over, can I still have it the next lunch? Will it stay good? How to store the leftover (fridge or outside at room temperature)?

    1. Hi Maple, you can store the leftovers in the fridge but you will have to let it come to room temperature before you can eat. That’s because it will be very hard when it stays in the fridge. You can also keep it at room temperature too. Please let me know how it goes.

  5. Hi Precious just seeing this recipe and I love it, also can i use any cassava or does it have to be red or white cassava specifically? Thanks

  6. Hi Precious,

    Is it possible to store the uncooked fermented cassava if you have a lot, and if it is. How do store it? Thank you

  7. Hello ma’am.
    I am in Cameroon and want to start producing powder waterfufu for sale to the public. I would appreciate some tips especially on the drying machine to use and the lifespan of the powdered fufu.
    Thank you

  8. I am an American and am dating a Nigerian. I bought cassava to make fufu and he laughed at me! Said I wouldn’t be able to do it! With your help, it came out PERFECTLY! ♥️ Thank you so much!

  9. I don’t even leave reviews BUT…I made this and it came out great! Fermented for 5 days then followed the process but made a smaller portion so I adjusted water accordingly. Only difference from yours is that my cassava took on a yellow colour (like sweet potatoes) when I started cooking . I’m guessing its the type of cassava. Everything else was perfect and I had it with fish stew and veggies! Yummy.

    Way easier than I thought, so this is definitely becoming a staple. Thanks!