Cassava Fufu

Preparation

1. Bring the water to a boil in a large, heavy pot over high heat, then add the salt and stir to dissolve completely. The water must be actively boiling—this is crucial for properly cooking the cassava flour and achieving the correct smooth, stretchy texture.
2. Slowly add the cassava flour to the boiling salted water in a thin, steady stream while stirring constantly and vigorously with a wooden spoon, ensuring no lumps form. The constant, vigorous stirring is absolutely essential to prevent lumps and create a smooth, uniform texture throughout the fufu.
3. Continue stirring for 10-15 minutes as the mixture thickens substantially and transforms from a thin slurry into a smooth, stretchy, elastic dough that pulls away from the sides of the pot. The fufu should be very thick, smooth, and homogeneous with no lumps, grainy texture, or raw flour taste.
4. When the cassava fufu has reached the proper thick, smooth, elastic consistency, remove from heat. If using butter, stir it in while the fufu is still hot. Transfer to a serving bowl or plate, shaping it into a neat mound or dome if desired, then serve immediately while still warm and stretchy.