Instructions: Peel about 7 lbs. of cassava roots and let stand in water several days until it ferments. Drain water and beat the cassava. Strain it.

Use the sediment that has settled in the bottom. Drain water and place remainder in a pan. (Note: Most people buy fufu in the market, thus elmininating the above stage. For either, continue as follows.)

Place in a pan, and pour just enough water in to make a heavy paste.

Mash until all lumps are out. Strain until all chaf is removed. Cover and let stand for one-half hour (all water comes to top). Pour off water and cook to a thick paste, stirring all the time over a slow fire until done (it will change from a white to a crystal-clear color). Cool. May be made into small balls.

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