Yam Fufu Recipe | PBS Food

Yam fufu is a staple food common in many countries in West Africa, often made in the traditional method of using a mortar. This recipe comes from Michelle Kavachi Ukegbu — featured in the Houston episode of No Passport Required.



  • 2 large yam tuber
  • 4 cups cold water


  1. Use a knife or peeler to peel the yam tuber
  2. Cut each tuber into 5 or 6 pieces then split each piece in the middle part
  3. Wash the yam pieces thoroughly and place into pot
  4. Add four cups of cold water to cover yam pieces
  5. Bring water to boil over high heat, use fork to gage if yam pieces are soft enough to be mashed or until you notice a cloudy look on yam pieces
  6. Remove yam pieces from pot and place into a bowl
  7. Reserve some of the yam water to use for processor/ blender
  8. Place yam pieces into a bowl to cool down
  9. Mash yam pieces with a fork or potato masher
  10. Use a spoon and scoop mashed yam pieces into blender or processor
  11. Add yam water into a blender or processor
  12. Use pulse speed to remove any lumps – avoid puree mixture, use low speed setting
  13. Once mixture has an elastic texture remove from blender and serve.
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