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Cassava fufu flour is a starchy, versatile flour made from cassava root, traditionally used across West Africa to prepare fufu — a smooth, stretchy dough-like staple that pairs with soups, stews, and sauces.
Origin: Cassava (also called yuca or manioc) is a root vegetable widely grown in Africa, Asia, and Latin America.
Process: The roots are peeled, dried, and ground into flour. This flour is then cooked with hot water to form fufu, a soft, elastic dough.
Cultural Role: Fufu is a cornerstone of West African cuisine, eaten with dishes like egusi soup, okra soup, or peanut stew
Gluten-Free: Suitable for people avoiding wheat.
Carbohydrate-Rich: Provides energy, making it a filling staple.
Fiber & Micronutrients: Depending on processing, retains some dietary fiber and minerals.
Cassava fufu flour is a starchy, versatile flour made from cassava root, traditionally used across West Africa to prepare fufu — a smooth, stretchy dough-like staple that pairs with soups, stews, and sauces.
Origin: Cassava (also called yuca or manioc) is a root vegetable widely grown in Africa, Asia, and Latin America.
Process: The roots are peeled, dried, and ground into flour. This flour is then cooked with hot water to form fufu, a soft, elastic dough.
Cultural Role: Fufu is a cornerstone of West African cuisine, eaten with dishes like egusi soup, okra soup, or peanut stew
Gluten-Free: Suitable for people avoiding wheat.
Carbohydrate-Rich: Provides energy, making it a filling staple.
Fiber & Micronutrients: Depending on processing, retains some dietary fiber and minerals.