I have made waterfufu over and over for the past 15+ years why would it be any difficult now that I am living in another continent? That’s the question I asked my girl Christelle as a result of the skeptical look on her face as I peeled fresh cassava I bought at the Afroshop. That was one month ago!!!!
“NEVER try to make Water Fufu in winter unless you have a huge amount of patience”
How to make waterfufu at home
I have been craving Water fufu (a classic from the South-Western parts of Cameroon made from fermented cassava roots) for long so I decided to make it. I don’t like the already made one sold at the Afroshop because it is made in Cameroon and imported. The long distance, the transportation conditions and the long stay in the deep freezer disturbed me so I opted to make mine from scratch!
What I did not take into account is the difference in temperature. Generally, it takes 3-4 days for the cassava to completely ferment and ready for further processing. My patience has never been tested to this extent by food. It took four good weeks for my cassava to ferment!!!
And it didn’t ferment completely. Anyways I learned my lesson; never try to ferment cassava in the winter months.
SUPA Tip: Ferment waterfufu in summer only and save time!
When the fermenting process is complete, it’s time to wash the cassava and remove the chaff. I used a fine sieve and a large bowl to accomplish this. Because my cassava did not completely ferment, I had a lot of leftover cassava.
Next, you need to let your washed cassava settle. Doing this enables cassava to settle at the bottom of your bowl and the excess water to stay at the top. You will realize after a day or two that you have a thick cassava paste sitting at the bottom. That’s the part you want to cook! Some people like to pour this into a mesh bag and squeeze out all the water so that it can keep for weeks. You can do that too.
SUPA Tip: To save time, pour the sieved cassava into a clean kitchen cloth. Knot the cloth in such a way as not to spill the content, then place it in a perforated bowl to allow the water to ooze out or use your hands to squeeze the water out!
Happy and Healthy Cooking!