Bring 1 L of water to a boil in a saucepan. In the meantime, sift your cassava flour in a shallow dish. This will allow the flour to mix better with the water. The texture of your Fufu will be better!

Once the water is boiling, reserve one third of your boiling water (about 300ml) in a container. Lower the heat to very low and stir the sifted cassava flour into the water. Stir vigorously with a spatula or a wooden spoon, taking care to scrape the edges of the pan. Add the remaining hot water gradually, stirring vigorously between each addition. Continue until you have a nice, consistent dough similar to bread dough.

Turn off the heat and place your pan of Fufu on the floor or a work surface. Stir with a mortar or wooden spatula, scraping the edges well, until you get a sticky, almost transparent paste. African women hold the pot between their feet to mix more easily. You can try this, but be sure to put a cloth between your feet and the pot to avoid burning yourself.

Take a soup plate filled with cold water and a small bowl. Soak your bowl in cold water and then scoop the desired amount of Fufu directly into the pan with the wet bowl. Roll your cassava fufu in the bowl to form a nice ball.

Serve the cassava fufu with a sauce dish such as okra for example. Take a piece of fufu by hand and dip it in the sauce. The magic is bound to happen! Enjoy your meal!