By Sandhya malakar ( Interested in food and story telling) Guest Post
When my husband got an IT job in Lagos, Nigeria, I packed my life in Kolkata into two suitcases and followed him, not knowing what to expect. Like most Bengali women, I am rooted deeply in my culture — from the aroma of mustard oil in the kitchen to the quiet comfort of a cup of cha and shondesh in the afternoon. Moving to Lagos was not just a change in geography — it was a shift in rhythm, flavor, and language.
But Lagos, with its vibrant chaos, reminded me surprisingly of home — the honking danfo buses, the street vendors calling out their wares, and the smell of food wafting through the air. That’s how I first encountered fufu.
My First Encounter with Fufu
We had just moved into our apartment in Ikeja when I met Mama Nkechi, our next-door neighbor — a warm-hearted woman with a booming laugh and an ever-bubbling pot of soup on the stove. One afternoon, when the heat had made me too lazy to cook, I dropped by her kitchen. She was pounding something vigorously in a large mortar, humming an old tune.
“This is fufu,” she smiled, offering me a sticky white ball and a bowl of rich egusi soup.
At first, I wasn’t sure what to do. It didn’t look like rice, or roti, or even luchi. But she showed me how to pinch off a piece, roll it slightly, dip it in the soup, and swallow. It was soft, slightly sour, and incredibly comforting.
It reminded me of peetha from winter mornings in Bengal — something humble, handmade, and nourishing.
What is Fufu, Really?
Fufu is a starchy staple in West African cuisine, made by boiling and pounding starchy vegetables like cassava, yams, or plantains. In Nigeria, cassava is the most common base. Traditionally, it’s hand-pounded using a mortar and pestle, but modern kitchens often use blenders and food processors (thank god for that, amar haath bhenge jeto — my hands would break otherwise!).
The taste is neutral, which makes it the perfect companion to spicy, flavorful soups — or in my case, a Bengali-style chicken curry.
A Bengali Twist: Fufu with Chicken Curry
Now, before you raise your eyebrows, hear me out. One rainy day (Lagos has glorious, thunderous rains just like Kolkata), I had some leftover chicken curry and was too tired to make rice. I had fufu dough in the fridge — a small experiment I was saving for later. On a whim, I heated it and served it with the curry.
To my surprise, the combination worked beautifully. The soft, slightly tangy fufu soaked up the jhol of the curry, and the spices sang in my mouth. Since then, I’ve made it many times, even for guests. My mother-in-law was skeptical at first, but she’s now a convert.
Let me now share how I make fufu — the easier, blender version for a modern kitchen.
Cassava Fufu Recipe (Blender Method)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients:
- 2 large fresh cassava roots (also called yuca)
- Water
- Cheesecloth or a fine strainer
- A pinch of salt (optional)
Equipment:
- Blender
- Fine sieve or cheesecloth
- Non-stick pot or saucepan
- Wooden spatula (preferably flat-tipped)
Step-by-Step Instructions:
Step 1: Peel and Cut the Cassava
- Using a sharp knife, cut off the ends of the cassava.
- Make a slit along the length and peel off the thick brown skin and pinkish inner layer.
- Cut into small cubes and discard any fibrous core.
Note: Cassava contains natural cyanide, so it’s important to process it properly. Don’t skip the soaking.
Step 2: Soak the Cassava
- Place the peeled cubes in a bowl of clean water and soak overnight (8–12 hours).
- This helps ferment the cassava slightly and removes toxins.
Step 3: Blend into Paste
- Drain the soaked cassava and blend in batches with just enough water to make a smooth paste.
- Pour the paste through a cheesecloth or fine sieve to remove excess water.
- Let it sit for 30 minutes. The starch will settle at the bottom.
Step 4: Cook the Dough
- Gently pour out the water on top, keeping the starch at the bottom.
- Transfer the starch to a non-stick saucepan.
- Cook on medium heat, stirring constantly. The mixture will turn from white to translucent and start to thicken.
- Keep stirring until it becomes stretchy and smooth — like a soft dough.
Bengali Tip: Think of the texture like kneaded atta but stretchier.
Step 5: Mold and Serve
- Wet your hands and shape the fufu into round balls.
- Serve warm — ideally with a bowl of curry, soup, or stew.
How I Serve It: Fufu with Bengali Chicken Curry
Here’s a simple pairing recipe that brings Bengal to Nigeria.
Bengali Chicken Curry Ingredients:
- 500g chicken (bone-in preferred)
- 2 tbsp mustard oil
- 1 large onion, finely sliced
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp turmeric powder (holud)
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt and sugar to taste
- Fresh coriander leaves (dhone pata)
Cooking Instructions:
- Heat mustard oil until it smokes slightly.
- Sauté onions till golden.
- Add ginger-garlic paste; fry till aromatic.
- Add chopped tomatoes and cook till mushy.
- Add all dry spices, salt, sugar.
- Add chicken and sear until browned.
- Add water, cover and simmer till chicken is tender.
- Garnish with chopped coriander.
Serve hot with warm fufu on the side — dip and scoop just like you would with luchi and aloor dom.
Final Thoughts: Ek Notun Parichoy (A New Introduction)
Fufu has become more than food for me. It’s a metaphor for my life here — unfamiliar at first, slightly challenging, but ultimately satisfying and full of possibility. In learning this dish, I didn’t just gain a new recipe — I gained a friendship, a story, and a piece of Lagos to carry in my heart.
So next time you’re feeling adventurous in your kitchen, try making fufu — and maybe serve it with a little mustard oil magic. Who knows what fusion your heart might fall in love with?