4 Serves
91 Mins
Peel and cut the fresh cassava into chunks, then boil them in a large pot of water until tender.
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MoroccanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Drain the water and transfer the cooked cassava to a mortar, using a wooden pestle to pound the mixture until it becomes smooth and elastic.
Heat a small amount of vegetable oil in a frying pan and lightly coat the fufu to prevent sticking while shaping it into smooth balls.
Season the fufu lightly with salt and pepper before serving hot alongside your favorite stew.
5
g62
g30
g
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Nigerian