Congolese Fufu with Janvier & Zion

Janvier did not grow up cooking. As a boy in the Democratic Republic of Congo (DRC), he “never put a foot in the kitchen” because his parents didn’t let him. But when he came to the U.S. for college, he missed the foods that he associated with home. Janvier describes calling his sisters, nieces, and sisters-in-law and saying, “I want to eat this today. How do I make it?” They taught him to cook over the phone from across the ocean. Sometimes he had to call back and say “it doesn’t taste right,” and get more instructions so he could try again. Since then Janvier has passed these recipes to his daughters and now to his grandchildren, ensuring during the interview that his grandson Zion paid attention to subtleties that affect the fufu’s flavor.

Fufu has been eaten in the DRC, according to Janvier, “for thousands and thousands of years” and is typically made of cassava flour, a staple that can be stored for long periods of time after a harvest. For the interview, Janvier used semolina flour as a substitute both because it is easier to find in the U.S. and because he prefers it. Fufu is used as a vehicle to “soak up the flavors” of other foods like stews and sauces. He explains that eating it with your hands is a requirement because using a spoon or a fork takes away some of the taste. Janvier brought multiple prepared dishes to his interview to serve with the fufu and gave us a lesson about how to use our fingers to combine the elements on the plate into one delicious bite. Zion appreciates this tradition, “I love eating with my hands. I feel like it gives a connection to the food.”

Beyond feeding them delicious food, cooking is a way for Janvier to ensure that his family continues to soak up their culture, stories, and history. Even before the official start of the interview, he shared about the historical and cultural significance of palm oil, cassava, and other key crops. Though Zion is just beginning to learn to make these dishes, he already associates them with big family gatherings and with his grandfather.

Servings: 15-20
Time: 20 minutes

Fill a pot with about one inch of water and bring to a boil.
Once the water has boiled, in a separate bowl mix about ½ a cup of cassava flour with 1.5 cups of the boiling water. Stir to create a slurry.
Add the slurry back into the pot of boiling water and stir slowly as you let it reach boiling again.
Once the pot has boiled again, add the remaining cassava flour, one scoop at a time, mixing with a wooden spoon until it reaches a fluffy texture, like cookie dough
Serve with other foods such as pondu, other greens, or fish.