Fermented Cassava FUFU or Placali I using blender I no pounding

By Nanaaba's Kitchen · 15 min

Ingredients

Instructions

1. Combine the cassava dough, water and salt, and mix until the dough dissolves into a liquid about the thickness of heavy cream (quadruple thickness).
2. Cook over medium heat, stirring constantly, until the mixture stiffens.
3. Add the hot water, stir, and poke holes in the fufu to make steam pockets.
4. Turn the heat to low, cover with a lid, and steam for up to 25 minutes.
5. Remove the lid and stir until the fufu is smooth, translucent and soft.
6. Add more hot water if you want it softer.

Summarized from Nanaaba's Kitchen's video. Watch it for the details.