Q: My boyfriend is from Liberia, and we've been trying to make fufu for our soups and stews. We use cassava flour and water, usually a 1:2 ratio. It thickens up, but never to the right consistency. Does anyone know a good fufu recipe?
Sent by Karen
Editor: Readers, any fufu experts out there? What recipe suggestions or fufu-making techniques do you have to share?
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