• 1 cup milk
  • 56g Unsalted Butter
  • 1 cup Cassava Flour
  • 4 whole Eggs
  • 1/2 tsp Pure Vanilla Extract
  • 1 Tbsp cinnamon, for topping
  • 100g of caster sugar, for topping
  • Vegetable oil for frying
  • Pinch of salt
Fermented Cassava Fufu Flour 600g featured


Cassava Fufu Flour

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In this recipe


  1. In a medium saucepan put milk and butter, bring it to a light boil and whisk together. Add the cup of cassava flour, remove from heat, and stir together until a uniformly mixed well together till there is no lumps.  Remove the batter from the hot pan, and set aside for 6-8 minutes to cool.
  2. Crack the four eggs into a jug and whisk.
  3. Incorporate all the eggs into the batter, add the vanilla extract. Mix until all incorporated.
  4. Heat the oil in a wide pan. 
  5. While the oil is heating, pack mix into a piping bag.
  6. Pipe lines of the churro batter into the hot oil, using scissors to cut the batter to the desired length. Cook for 3 minutes total, flipping and turning as needed to cook evenly. 
  7. Remove when golden brown
  8. Drain the fried churros on a wire rack, whilst still hot coat them with Cinnamon and sugar mix.

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