Zoe Adjonyoh's Fufu Recipe

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The strength and stamina required to make fufu from scratch could put it in to an Olympic sporting category! My uncle told me that a university in Accra tried to build a fufu-making machine but to operate it to replicate the pounding action was more hard work than just doing the action manually. If you ever get the chance, I do recommend having a go, but all-hail packet fufu for a simpler life!

This recipe is extracted from Zoe’s Ghana Kitchen by Zoe Adjonyoh (£25, Octopus Books). Photography © Nassima Rothacker

Ingredients for fufu

115g (4oz) plantain fufu flour
250ml (9fl oz) water, very warm or just boiled and slightly cooled

Method for fufu

Put the flour in a small saucepan, mix in half of the measured water and stir into a thick paste.
Place the pan over a low heat and slowly add the rest of the water, stirring continuously and smoothing out any lumps with the back of a wooden spoon (the low heat will absorb the last of the moisture).

Shop all African ingredients, and try Zoe's red red stew recipe.

About the author

Zoe Adjonyoh is a chef, author and food activist based in London and New York. Zoe’s cookbook, Zoe’s Ghana Kitchen and online shop celebrate the flavour of West Africa. She is the co-founder of Blackbook-global.com