Bukari, or fu fu as it is also known, is a staple of African food. It can be made from many different types of flour including ground corn or a mixture of ground semolina and ground rice. Stella uses ground corn.






Skill level

Average: 3.8 (33 votes)


  • 6 cups water
  • 6 cups cornflour (or fu fu mixture)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring large pot of water to boil. Add cornflour slowly to the boiling water, stirring constantly to avoid lumps. Using a strong wooden spoon, stir continuously to avoid lumping or burning while adding more cornflour until the mixture thickens. It should be thicker than a thin mashed potato.

Serve immediately with meat or any dish with a sauce. Bukari is used as an eating implement. Tear off a small handful, shape into a scoop and using your fingers scoop up the meat and sauce.