Learn to make Nigerian Fufu with a mortar or mixer
Set some water to boil. The water should be enough to cover the balls of akpu.
Put the raw cassava fufu in a bowl and knead with your hands to mix the particles well.
Add some water as you do so, a little at a time. This is to make it bind together when you make the balls. Make sure it is not too soft.
When happy, make medium balls of the akpu and set aside. If the akpu is too weak to make balls, add some cassava flour and mix well. This is usually the case if you try to cook Cassava Fufu which you extracted from cassava tubers the same day.
When the water boils, add the lining to cover the inside of the pot. Then add the cassava fufu balls.Cover the pot and cook for 5 minutes.
When you see cracks on the balls, it means it is ready to be taken off for the first round of pounding.
Turn off the heat.
Transfer the balls of cassava fufu to a mortar and pound very well to crush all the lumps. If using a stand mixer, put it in the bowl and run it to mix the “dough”.
When done, the fufu will look white and smooth with no lumps.
Mould them again and set aside. This time the moulds should be a bit flatter.
Top up the original water and bring to a boil.Add the moulds of fufu and cook for another 5 minutes.
We cook fufu twice because at the half-done stage, the lumps are easier to crush. If you try to cook it straight till done, it will be impossible to crush the lumps and the fufu will be too soft.
Recipe owner: All Nigeria Recipes