I finally was successful making a fufu with this recipe from Central African Republic using cornmeal. The result is a thick ball that you take pieces off with your right hand, and make a depression using your thumb. This then becomes a scoop to enjoy the ngukassa soup or one of many vegetable or peanut based stews and sauces.
This type of dish is common in many parts of African and is usually made with cassava flour. It is bland on its own meant to soak up the flavors of whatever dish it is served with. We loved this version made from cornmeal and it was much easier than the ones I have tried using the cassava flour.
If you know of a trick to make fufu with cassava flour, please leave the information in the comments below.
Did you know that there are over 80 ethnic groups that live in the Central African Republic, each speaking their own language? If you would like to learn more, check out “Our Journey to Central African Republic” and be sure to join the culinary and cultural journey around the world when you stop by, it’s free!
Central African Republic Fufu (Cornmeal porridge)
- 1 ½ cup white cornmeal
- 1 cup water or milk I used a combination of each
- Heat 1 cup of water in a medium saucepan until it boils.
- In the meantime, beat 2/3rds of a cup of the cornmeal with the cup of cold water or milk to a smooth paste.
- Gradually work this mixture into the boiling water, stirring constantly.
- Cook for 5 minutes, gradually adding the remaining cornmeal as you do so.
- When the mixture thickens sufficiently to come away from the sides of the pot take off the heat.
- Turn the fufu into a lightly-greased bowl and with wet hands shape into a smooth ball.
- Serve immediately