Congolese FuFu

Ingredients:

500 g cassava flour

500 ml water

Cooking Instructions:

In a large stock pot add the cassava flour and mix the water with this to form a smooth paste. Heat gently, stirring continually (stir from the edges of the pot towards the centre) until the paste thickens and you can begin to form it into a ball. The consistency and colour changes from a white liquid to a yellow glutinous paste. Before the fufu is ready the entire mixture should be yellow. If you have a ball and some bits are still white, add a little more water and continue to cook until it's all done. The final consistency should be that of a well-kneaded bread dough. Serve immediately with a 'sticky' West African soup that's made with okra, bitter tomatoes, baobab leaves or bitterleaf.

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