How many teaspoons of sugar in cassava fufu?

Fufu is a soft, stretchy dough eaten across West and Central Africa, pulled off by hand and dipped into soup or stew. It can be made by pounding boiled cassava, yam or plantain, or, more quickly, by stirring a flour into hot water until it thickens. The row on the African and Caribbean foods chart describes the second method: fufu made with cassava flour, at a 100g serving of the prepared dough.

Prepared fufu contains a large amount of water that the dry flour on the chart’s cassava flour row does not. The chart does not state how much flour or water went into its fufu, and home recipes differ. A stiffer fufu, made with more flour for the same amount of water, would hold more carbohydrate at the same weight.

Portions of fufu served with soup vary widely, and a single serving at a meal can be well above 100g. The calculator lets a portion be added more than once.

The chart prints only a serve size and a teaspoon figure. The glycaemic load here was back-calculated from the teaspoon figure, and no GI or carbohydrate weight is given.

In Ghana, fufu is traditionally pounded from boiled cassava and plantain; in Nigeria, the name is also used for fermented cassava dough. The chart’s version, made from cassava flour, is closest to the quick instant fufu sold in packets.

The row directly below it, fufu made with almond flour, uses the same 100g serving with a different flour.