FuFu de Paris is a traditional Cameroonian recipe for a classic restaurant-style version of the West African staple of cassava flour porridge that's enriched with yoghurt and bound with wheat flour and rice. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: FuFu de Paris.
Rinse the rice thoroughly, add to a bowl and mix with the cassava flour (or sago). Pour over the water, cover the bowl and set aside to soak for 6 hours.
After this time, use a hand blender to purée the mixture as finely as possible. Work in the yoghurt with the blender then beat in the flour until smooth. Continue blending until the mixture is very smooth and the consistency of a thick pancake batter.
Pour into a loaf tin lined with clingfilm (plastic wrap) then cover with more clingfilm. Place in a steamer basked and steam over hot water for about 15 minutes, or until firm. After this time, take out the fufu and turn onto a firm work surface then knead until smooth. Tear into serving-sized pieces, roll into balls and serve to accompany your favourite soup or stew.
