My name is John-Bunya Klutse
I am Ghanaian.
I like Fufu!
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Be like Me!
I love food though I am not able to eat much. I am more for the quality and taste of the food than the quantity. I spend on what I eat, even if it is just three spoons I will take to finish that meal.
Among the many Ghanaian lovely delicacies, Fufu stands out for me. I don’t mind eating it 3 times a day 🙂
Fufu can be eaten with a variety of soups but my favourite is with light soup (pepper soup) with goat meat.
Almost every town or city I have visited in Ghana, I first meal I try to partonise is fufu. Fufu is my first love, and everyone knows that right? 🙂
Today, I want to educate the world about my favourite meal, fufu: Instructions taken from CongoCookbook.com
Fufu is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and Southern Africa’s Sadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize to make Fufu). Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you’re eating.
In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia’sdumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick (US). All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth.
What you need to make fufu at home:
- two to four pounds of yams (use large, white or yellow yams; not sweet potatoes, not “Louisiana yams”); or equal parts yams and plantain bananas
- one teaspoon butter (optional)
What you do
- Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth and elastic in texture. This might take two people: one to hold the bowl and the other to stir.
- Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce.