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| African | Menu | Background | Ingredients | Local |
| FUFU - Peel the skin of the cassava with a potato peeler or a knife. Cut the peeled tuber into small cubes that can easily be processed in a blender. Blend till a nice and smooth batter is formed. Transfer it to a pot and stir vigorously until the fufu is thick and smooth, like a semi-solid paste. | |
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