Fermented Cassava & Corn Fufu

Fermented corn and cassava fufu is staple West African swallow. This food is great for digestive health because both corn and cassava contain fibre.

Corn fibre is known to help regulate bowel movement and prevent constipation. On the other hand, cassava is a good source of energy and cassava fibre supports gut health.

Furthermore, this swallow and akamu (ogi) are both prepared with corn, they have different textures because of the preparation process involved.

The difference between the fermented corn dough used for this swallow food and the one used for white akamu is in the smoothness.

For akamu, the texture is smooth because of the rigorous sieving in the production process that removes the chaff while the fermented corn used for this swallow is sieved minimally so that most of the chaff is retained and cooked.

Read more on how to make akamu to learn more.

Moving forward, the ingredients needed for this recipe are as follows;

Ingredients

200g fermented cassava dough
200g fermented corn dough
Clean water

How to make fufu with Cassava and corn dough

Put cassava dough in a bowl and mix with water till it has no lumps in it.
Pour corn dough in a bowl and mix well with water.
Mix the corn paste and the cassava paste together, then set aside.
Fill your pot with 150cl-200cl water
Place the pot of water on the cooker and allow to boil
Reduce the cooking temperature to the lowest.
While the water is till boiling on low heat, gently pour the fermented mixture into the the hot water while mixing immediately.
Continue mixing until it thickens up and comes together nicely to look like a dough
Lift the sides up, add 1/3 cup water
Cover the pot and steam on low heat for 2-3 minutes
Mix well with your omorogun this it looks like the photo below.