Corn fufu, also known as Nni Oka in Igbo, Ugali or Banku is a common staple in Nigeria and Africa, mainly prepared with two major ingredients: cornflour and water. However, some other African regions combine it with cassava flour.
This meal contains amazing nutrients that would make you love it, and it is best eaten with ogbono or okro soup.
Here’s the recipe.
Ingredients
- Cornmeal (or plain corn flour)
- 4 parts cassava flour (optional)
- Water
ALSO READ: This 4-Minute Video Will Teach You The Easiest Way To Make Plantain Fufu
Preparation
1. Measure out the corn flour and cassava flour into a dry container and mix them very well to get the perfect corn fufu mix.
2. Mix with one and a half cups of water, pour this into a clean pot, and set it to boil.
3. When it boils, reduce the heat to low and steadily add the fufu mix into the pot of water while mixing at the same time with a spatula.
4. As the mix becomes thicker and you can feel it on your spatula, stop adding the corn fufu mix but keep mixing till a smooth ball of dough is achieved.
5. Add a few drops of water to the corn fufu, cover the pot, and let it steam all over; the time it will take depends on the quantity that you are making. For caterers who make a large pot of corn fufu, this will take a while, but for a single portion, it will take at most 2 minutes.
6. When it has steamed very well, mix again till everything is well combined.
Below is a video to help you prepare this meal.
