Photo from africanbites.com

Waterfufu, a staple in Cameroonian and West African cuisine, is a smooth and stretchy fermented cassava dish. Often paired with rich soups and stews, its unique texture and mildly tangy flavor make it a favorite accompaniment for various traditional meals. Simple yet flavorful, Waterfufu is a must-try dish for anyone exploring African cuisine.

Ingredients

2 lb (900 g) fresh cassava

4 cups (1 L) water

Plastic wrap or airtight container

Instructions

Prepare the Cassava Peel the cassava roots, removing all the brown and pink layers. Cut them into small chunks for easier processing.

Blend and Ferment Blend the cassava chunks with a little water until you achieve a smooth, thick paste. Transfer the paste into a large bowl or airtight container. Cover and leave it at room temperature for 2–3 days to ferment. Stir daily to ensure even fermentation.

Remove Excess Water After fermentation, pour off any liquid that has separated from the cassava paste. Add fresh water and mix thoroughly. Repeat this process 2–3 times to reduce the tanginess and ensure a smooth texture.

Cook the Waterfufu Transfer the paste into a non-stick pot. Cook over medium heat, stirring constantly with a wooden spatula to prevent lumps. As the mixture heats, it will begin to thicken. Continue stirring vigorously until it forms a stretchy, smooth dough-like consistency.

Shape and Serve Divide the Waterfufu into portions and wrap each portion in plastic wrap to keep it warm and moist until serving.

Serving Serve Waterfufu warm with your favorite soup or stew, such as Egusi, Eru, or Mbanga soup. It’s traditionally eaten with hands by pinching small portions to scoop up the accompanying dish.

Waterfufu is more than just a side dish it’s a cultural experience that embodies the heart of African dining traditions. With its soft texture and subtle tang, this dish perfectly complements bold and flavorful stews. Bring a taste of Cameroon to your table with this authentic recipe.