Combine the cocoyam fufu flour and 1 cup cold water in a small pot (see Cook’s Note). With a sturdy wooden spoon, stir until the mixture is combined and has a silky-smooth texture without any lumps. Place the pot over medium heat and cook, stirring continuously with the wooden spoon, until the mixture starts to solidify and thicken, 1 to 2 minutes. Once it thickens, use the spoon to knead the fufu in the pot until it starts to pull away from the sides of the pot and becomes one mass, about 2 minutes
Add 1/3 cup water to the fufu, cover with a lid or aluminum foil and bring the water to a boil. Remove the lid and use the wooden spoon to continuously knead the fufu in the pot until the water cooks off. Continue to knead for 1 minute more. Repeat the process of adding water and kneading 2 more times.
To test for doneness, dip the wooden spoon in water and gently touch it to the fufu. The fufu should have a glossy appearance and should not stick to the spoon. If it is still sticky, make another addition of water and knead it until the water is absorbed. Then test the fufu with a wet spoon again.
Line a medium plate with plastic wrap and sprinkle it with cold water. Dip the wooden spoon in water, then use it to scoop the fufu onto the plastic wrap. Mold the fufu into a ball by twisting the 4 ends of the plastic wrap together clockwise, then untwist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with the soup or stew of your choice.
It is important to use cold water to mix the fufu flour. Warm or hot water will cause it to start cooking, creating a lumpy fufu instead of a smooth one.
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