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Pounded yam Recipe

Fufu is a very popular cuisine in West Africa. It can be prepared using starchy tubers such as yam, cassava and plantain. However, this recipe will make use of hutwise yam.

The conventional method is to boil the yam and then pound it using a pistol and mortar until smooth and sticky. Fufu is best served with stew or soup.

Due to the heavy nature of fufu, most people usually eat it on weekends so they can have a good sleep afterwards. The customary way of eating fufu is with clean hands - you just pull off a pinch of fufu, roll it and dip it into the stew or soup and enjoy.


  • 2 pounds of yam
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of butter

How to Make It

    1. Carefully peel the yam with a peeler or knife.
    2. Cut the peeled yam into small chunks.
    3. Fill cooking pot halfway with cold water. 
    4. Put the chunks of yam in the cooking pan and heat for 25 minutes - it is ready when the yam is soft.

    5. Remove the yam and allow to cool after it is ready.
    6. Put the cooled yam in a bowl with the salt, black pepper and butter.
    7. Mash the contents in the bowl using a potato masher.
    8. Place the mixture in a food processor, and run briefly to remove lumps. Make sure not to puree! 
    9. Place the mixture in a bowl and beat with a wooden spoon or wire whisk until smooth. Remember the mixture should be sticky and slightly elastic.
    10. Shape the fufu into equal sizes and serve with some palmnut soup.

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