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African Menu | Background | Ingredients 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. American Menu | Background | Ingredients Arabian Menu | Background | Ingredients Chinese Menu | Background | Ingredients Egyptian Menu | Background | Ingredients English Menu | Background | Ingredients French Menu | Background | Ingredients German Menu | Background | Ingredients Greek Menu | Background | Ingredients Italian Menu | Background | Ingredients Jews Menu | Background | Ingredients Mexican Menu | Background | Ingredients Spanish Menu | Background | Ingredients Thai Menu | Background | Ingredients Vegan Menu | Background | Ingredients