Cassava Fufu Recipe – 2 Easy Nigerian Methods (No Smell & Fermented)

Cassava Fufu Recipe is one of the most cherished and popular staples in Nigerian, West African cuisine—deeply rooted in tradition and full of cultural pride. This blog shares a simple, step-by-step guide to making this beloved dish using two easy methods: the modern “no smell” blender style and the classic fermented method/technique. Whether you’re cooking for family or reconnecting with your roots from abroad, this recipe brings authentic African flavor straight to your kitchen.

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This blog is very personal to me. Why? Because cassava fufu is not just food—it’s heritage. It’s how we connect to our roots even when we’re far from home. In fact, my viral YouTube video with over 4.4 million views is living proof that fufu touches hearts across the globe. Watch it here 👉 No Smell Method, and another one showing both methods 👉 2 Methods Video.

In this blog, I’ll take you step-by-step through two powerful methods of making cassava fufu:

1. No Smell Method – modern, fresh, easy!
2. Fermented Method – traditional, rich, and full of African soul.

But First, a Brief introduction of What Fufu really is? Fufu is a soft, stretchy swallow made from boiled or fermented starchy foods, commonly eaten with African soups.
It can be made from cassava, yam, plantain, rice, cocoyam, maize, or a combination of these. Today, we focus on Cassava.

What is Cassava Fufu Recipe?

Cassava Fufu (also called “Akpu, Loi-Loi, Santana” in Igbo land, Nigeria) its a smooth, stretchy, and slightly sticky dough made from cassava (yuca). It’s one of the most iconic “swallows” in West Africa. You don’t chew fufu; you pinch, mould, dip in soup, and swallow with joy.

Texture: Soft, smooth, elastic, and silky.
Taste: Mildly sour (fermented method), neutral and fresh (no smell method).
Goes Best With: Egusi soup, Ogbono, Vegetable sauce, Okra, Oha, Bitterleaf, Afang, Banga… the list goes on!

Cassava fufu is a labor of love—but with today’s blender methods, it’s now easier than ever for us in the diaspora to enjoy it without pounding for hours or dealing with the strong fermentation smell if you’re not used to it.

How Our Mothers Made Cassava Fufu Recipe in Nigeria (Igbo Land)

Long before blenders and gas cookers came into our lives, fufu—known as “Akpụ” in Igbo land—was made the traditional way with pure strength, patience, and deep cultural pride. It wasn’t just food—it was a sacred part of family life, community bonding, and generational heritage.

It All Started with the Cassava Harvest

Cassava was grown on family land or bought fresh from the local market. Once harvested, the thick roots were brought home, peeled with knives, and soaked in large clay pots or plastic drums filled with water. This soaking was key—the fermentation process took 3 to 5 days, depending on the weather.

The smell? Strong. Very strong. But to our mothers and grandmothers, that smell meant something beautiful was cooking—tradition was alive.

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Washing, Sieving & Drying

Once soft, the fermented cassava was washed thoroughly and pounded with a long wooden pestle (ikwe aka) in a deep mortar (ọkpa). If pounding wasn’t done, the cassava was sieved through muslin cloth or fine baskets to remove the fiber, leaving behind a smooth, thick white paste.

Sometimes, the paste was sun-dried to create cassava flour or kept moist and molded for fresh cooking.

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Cooking & Pounding – The Real Work

To make fresh akpụ, the paste was cooked in a pot until it thickened—then came the real pounding. The cooked cassava was transferred to the mortar, and two strong women (usually mother and daughter or two sisters) would take turns pounding and flipping it quickly with water until it became stretchy, soft, and completely lump-free.

This process wasn’t just labor—it was a ceremony.
It was how girls learned to cook for future families.
How marriages were tested (yes, o! “Can she pound akpụ?”)
And how feasts were made possible.

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Community & Culture

Fufu was always served during:

• Weddings
• Funerals
• Title-taking ceremonies
• Sunday family meals
• New Yam Festivals

It was (and still is) often paired with richly flavored soups like Oha, Bitterleaf, Egusi, or Ogbono—soups that tell their own stories from the land.

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Then & Now

Today, thanks to blenders, sieves, and no-smell methods, we don’t need to pound in the same way—but we still carry the spirit.
Every time we make fufu in our kitchens abroad, we’re keeping our mothers’ wisdom alive in a modern world. And that, my dear, is beautifully powerful.

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How To Make No Smell Cassava Fufu Recipe! (My Viral Video):- METHOD 1

Cassava Fufu Recipe Step-by-Step Instructions:

Step 1: Peel and Wash the Fresh Cassava

Start by peeling the thick brown skin and the pinkish inner layer of each cassava root using a sharp knife. Make sure only the clean, white flesh remains.

If using frozen one: Thaw the Cassava (if frozen)

If using frozen cassava, thaw it for 2–3 hours or overnight in the fridge. This helps your blender work better and prevents motor damage.

Step 2: Cut into Chunks

Rinse thoroughly in clean water to remove all dirt, sand, and peel residue before chopping into small chunks for blending.

Slice the cassava into smaller chunks. Remove any hard core if present.

Step 3: Blend into a Smooth Paste

Add cassava chunks into your blender with just enough water to blend smoothly. Blend until it becomes very smooth and creamy.

Queen Tip: Don’t add too much water. It’s better to blend thick and add more later than to make it watery!

Step 4: Sieve with Cheesecloth

Pour the cassava blend into a fine mesh sieve or cheesecloth over a large bowl. Squeeze out the water as much as possible until you’re left with a smooth cassava paste or pulp.

Let it sit covered in the fridge for 2–3 hours so the paste can bind together.

Step 5: Cook the Cassava Paste

Transfer the paste to a non-stick pot or saucepan. Use medium heat and a wooden spatula to stir continuously.

The cassava will gradually solidify and turn stretchy. Keep stirring until it becomes smooth, lump-free, and elastic. This can take 20–30 minutes, depending on the temperature you cooked on. I prefer you cook on medium to Low heat for best results.

Want to see how I did it? Watch my video with over 4.4M views!
👉 Click to Watch

Does Cassava Fufu Recipe Need Salt?

Traditionally, fufu does not need salt. It’s made from starchy ingredients like cassava, yam, or plantain, and is meant to have a neutral flavor that pairs perfectly with rich, flavorful soups like Egusi, Ogbono, or Okra. The idea is that the soup carries the seasoning, while the fufu acts as the perfect “swallow” base.

However, some modern cooks—especially in the diaspora—add a pinch of salt during blending or cooking to enhance the taste slightly, especially for kids or those new to African food.

Bottom line: It’s totally optional. Keep it traditional with no salt, or add a tiny pinch for your personal twist.

Step 6: Wrap and Rest

Once smooth and stretchy, scoop the hot fufu and wrap in plastic wrap or food-grade nylon. Let it rest for 5–10 minutes to firm up or for a healthier option place the fufu inside a plate, sprinkle little water on it and mould by kneading for few minutes until you get a soft smooth dough, then serve with your yummy soup and enjoy.

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Why I Love This No Smell Method (Personal Touch)

As a mother, content creator, and a busy working woman living in the diaspora, this method saved me! I wanted my children to eat fufu, but they didn’t like the smell of fermented cassava. This method is fresh, mild in flavor, and lets me make fufu in just 30–45 minutes.

And the best part? It still stretches like traditional akpu!
Even my viewers from Jamaica, Trinidad, the UK, and U.S. have tried it and thanked me in the comments. It’s now their favorite way to enjoy fufu without stress.

How To Make Fermented Cassava Fufu Recipe (Traditional Nigerian Akpu):- Method 2

This second method brings out the deep, authentic taste of fermented cassava, just like our mothers made it back home in Nigeria. It involves soaking peeled cassava roots for a few days, allowing them to ferment naturally before cooking. It’s the classic Igbo-style akpu that carries a slightly sour aroma and pairs beautifully with traditional soups.

Time Needed:

• Fermentation: 3 to 5 days (note: in colder climates or diaspora kitchens, it may take longer than 5 days to ferment properly)
• Cooking: 15–20minutes

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Step-by-Step Instructions

✔️ Step 1: Peel and Wash Cassava

Peel the cassava roots and wash them thoroughly. Make sure to remove all the brown skin and pinkish inner layer. Cut into chunks.

✔️Step 2: Soak for 3 to 5 Days

Place the cassava chunks into a large container or bucket. Add enough clean water to completely cover the cassava. Loosely cover the container and set it in a cool place.

By day 3 to 5, you’ll notice a slight sour smell, and the cassava will become soft and easy to break apart. In colder environments, you may need to wait up to 6 or 7 days for full fermentation.

✔️Step 3: Rinse and Blend or Sieve

Once fully fermented, rinse the cassava thoroughly to remove the strong water. Blend it smooth with just a little fresh water.

Or for a more traditional method, sieve using a muslin cloth or fine mesh to remove fibers, and let the pulp settle in a bowl. Pour off excess water.

✔️ Step 4: Cook the Paste

Transfer the settled paste into a non-stick pot. Stir continuously on medium-low heat using a wooden spatula until it thickens, becomes stretchy, and forms smooth akpu.

Scoop into food-safe wraps or nylon, and let rest 5–10 minutes before serving.

Is Cassava Fufu Recipe Safe? What You Must Know About Cyanide and How to Cook It Right

Cassava naturally contains cyanogenic compounds, which can release cyanide when raw or undercooked. Don’t worry—proper preparation removes the danger.

Safety Tips for Both Methods:

• Peel deeply – the outer layers contain most toxins.
• Wash and thoroughly.
• Fermentation (in Method 2) and thorough cooking (in both methods) break down cyanide.
• Never eat raw cassava or undercooked fufu.

Once your fufu is fully cooked—smooth, stretchy, uniform creamy colour and lump-free—it is safe to eat and absolutely delicious!

So Which Soup Will You Be Enjoying Your Fufu With?

Now that your cassava fufu is soft, stretchy, and ready to serve… the big question is: which delicious soup are you pairing it with?

Here are a few irresistible options you can scroll down and explore:

Final Thoughts

Cassava fufu is more than a meal. It’s a bridge to culture, tradition, and identity. Whether you choose the modern No Smell Method or the age-old fermented process, making fufu at home is a rewarding way to honor our roots.

Serve with love. Eat with washed hands. And enjoy every soft, stretchy bite with your favorite soup.

Don’t forget to check out the full video recipe on YouTube: Watch Now