Cassava Fufu

Instructions

1. Prepare the cassava
   Thoroughly wash the cassava roots. Cut off both ends, then slice lengthwise to remove the tough outer skin and the woody core. Cut the cassava into 2-inch chunks and place in a bowl of cold water with the vinegar to prevent discoloration.
2. Boil the cassava
   Drain the cassava chunks and transfer to a large pot. Add 4 cups of fresh water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to medium heat and cook for 30-35 minutes until the cassava is very soft and can be easily pierced with a fork.
3. Process the cassava
   Drain the cassava well, reserving 1/2 cup of the cooking liquid. Remove any remaining woody fibers from the center of the cassava pieces. Transfer the hot cassava to a large wooden mortar or a food processor. Pound or process until smooth, adding small amounts of the reserved cooking liquid if needed to achieve a smooth consistency.
4. Knead the fufu
   Transfer the mashed cassava to a clean, flat surface lightly greased with vegetable oil. Using oiled hands, knead the dough vigorously for about 5-7 minutes. If the fufu is too soft, gradually incorporate cassava flour until it reaches a stretchy, dough-like consistency that can hold its shape.
5. Shape the fufu
   With oiled hands, form the fufu into smooth, round balls about the size of a small orange. You can also shape it into one large dome in a serving bowl. The texture should be smooth, stretchy, and slightly sticky.
6. Serve the fufu
   Place the fufu balls in a large serving bowl. Traditionally, fufu is eaten by taking a small piece with your fingers, forming a small indentation with your thumb, and using it to scoop up stews, soups, or sauces. Serve immediately while still warm with your favorite African soup or stew.