Steamed Cassava Fufu with Pepper Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, doughy cassava fufu served alongside a fiery Cameroon-style pepper sauce to balance the mild starch with bold, spicy flavors. This African-inspired gluten-free recipe, ready in about 25 minutes, pairs cassava flour, water, scotch bonnet peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 African cuisine 300 cal/serving

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Ingredients

2 cups cassava flour
3 cups water
2, seeded and chopped scotch bonnet peppers
2 medium, chopped tomato
1 medium, chopped onion
3 tbsp vegetable oil
1 tsp salt
2 minced garlic cloves
1 tbsp lime juice

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Instructions

Step 1: In a saucepan, bring 3 cups water to a boil. Gradually whisk in 2 cups cassava flour over medium heat, stirring continuously for 10-12 minutes until the mixture thickens into a smooth, stretchy dough. Remove from heat and cover to keep warm.
Step 2: For the pepper sauce, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent.
Step 3: Add 2 chopped medium tomatoes and 2 seeded and chopped scotch bonnet peppers, cooking for 7-8 minutes until the sauce thickens and oil separates slightly.
Step 4: Season the sauce with 1 tsp salt and 1 tbsp lime juice, stirring well.
Step 5: Serve the warm cassava fufu in portions alongside the spicy pepper sauce for dipping.