There are several varieties of fufu across West Africa. It can be made from starchy roots like cassava, from green plantain, or from corn. This recipe shows how to make corn fufu — also called fufu corn — a staple served with a wide range of soups and stews.
Before we begin, a bit of context: fufu is a classic West African side dish with a dough-like consistency, traditionally eaten with soups and vegetable sauces. Recipes and techniques vary by country — from cassava-based water fufu and achu to blends of cassava and plantain. Corn fufu is one of these regional favorites and is prepared differently across the continent. This version reflects the Cameroonian method.
Corn fufu resembles a firm porridge: when hot it’s soft and fluffy, and as it cools it firms up and can be sliced or shaped like a cake. In some regions — for example Uganda — a corn-based staple called ugali is prepared with a different technique. In Mr. N’s village in Cameroon, corn fufu is an everyday meal served alongside soups, stews, and vegetables.
Corn fufu uses plain corn flour and is unlike Western polenta in that it isn’t seasoned — it’s served plain to accompany richly flavored soups. It’s a whole-grain food and provides nutritional benefits, but it’s also starchy, so watch portion sizes.
This recipe is easy to follow and great for beginners. Serve the corn fufu with okra soup, palm nut stew, or any hearty vegetable or meat soup. Now, let’s get into the recipe.
Watch how to make fufu:
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How to Make Fufu – Fufu Corn
Ingredients
- 4 cups corn flour (about 500 g)
- 8 cups water (about 2 liters)
Instructions
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Bring 6 1/2 cups of the water to a boil in a pot.
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In a bowl, mix 1 cup of corn flour with 1 cup of water to form a smooth paste. Add another 1/2 cup of water and stir until the mixture is loose and creamy, similar to whole milk consistency.
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When the water boils, carefully remove 5 cups of the hot water and keep it in a heat-safe container. Stir the remaining water in the pot with a wooden spoon while pouring in the corn flour paste. Stir continuously to prevent lumps; the mixture will thicken as you stir and will serve as a base for the remaining flour.
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Add half of the remaining corn flour to the pot and mix well to incorporate, then add the rest of the flour and stir until smooth. The mixture will become firmer and require some effort to stir.
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Pour half of the reserved hot water into the pot, cover, and cook on medium heat for 5 minutes. Uncover and stir the fufu in a circular motion until the water is well incorporated. Add the remaining hot water, cover again, and cook for another 5 minutes. Stir once more to fully combine, then allow to cook for about 3 minutes. Your corn fufu is now ready.
Wrapping the Corn Fufu
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To shape individual portions, cut a piece of plastic wrap roughly from wrist to elbow length. Place the wrap over a small deep bowl, spoon a portion of fufu onto the center, gather the edges over the fufu, and twist to seal. Refer to the video to see this technique in action.
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Alternatively, wrap portions in warmed banana leaves or serve the whole batch in a bowl for family-style serving.
Notes
2. Watching the video demonstration can make the method easier to follow, especially for shaping and stirring technique.
Nutrition
Additional Info
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