Fabulous Fufu, Fabulous Flavour #GhanaThing

Fufu is extremely popular in west and central Africa. However, fufu originated in eastern part of Ghana. The Ghanaian version of Fufu is made by pounding boiled cassava and unripe plantain. Some also uses Yam and Cocoyam but the most preferred is the unripe plantain and cassava.

When you get to the Ashanti part of Ghana and you ask a child, DO YOU EAT FUFU? A positive answer usually merits a beaming smile. There is a saying by the Ashanti ethnic that says that ‘IF YOU HAVEN’T EATEN FUFU THEN YOU HAVE NOT EATEN’. Most Ghanaians especially in the Ashanti part of Ghana can take fufu as breakfast, lunch and supper. It’s amazing how extremely creating fufu is difficult but very delicious.

Before dining, two bowls filled with water will be placed in front of you, one for washing your hands before the meal, and one for washing your hands after. To eat this dish, break off a small piece of the fufu and make a small indentation in it. Use this indentation to scoop up some of the soup, then place it in your mouth, and, without chewing, swallow.

The texture is a lot like gum, as there is a stretchiness too it, but also a bit more doughy. While a bit flavorless itself, dipping it into the soup gives it a spicy flavor depending on the type of soup you are eating with. Once you remember the etiquette and get used to eating soup with your hands, it becomes quite simple to enjoy this local Ghanaian favorite.

Apparently some people nowadays create fufu using electrical food processors and the already made pounded cassava. But would it alter the real taste of our locally pounded fufu as it is an amazing process to watch.

The root-based plant which is cassava is boiled in water with boiled plantain then pounded down in a mortar with and pestle. What you have now is a thick dough-like mixture that needs to be stirred, which usually takes two people. Normally the men pound the fufu whiles the women stir. One pounding the fufu with the long, wooden pestle and the other reaching in and moving it around in between the pounding. If you are an outsider watching them in the process of pounding the fufu, it will be a bit hard to watch, as it’s always look like the person moving the fufu around a moment away losing their arm. Everyone always tries to run away from their pounding duty their whole life when it’s time to pound everyone vanishes. Fufu is served with a variety of soups such as palmnut soup, groundnut soup, light soup and others and served in earthenware bowl.

Before dining, two bowls filled with water will be placed in front of you, one for washing your hands before the meal, and one for washing your hands after. To eat this dish, break off a small piece of the fufu and make a small indentation in it. Use this indentation to scoop up some of the soup, then place it in your mouth, and, without chewing, swallow.

The texture is a lot like gum, as there is a stretchiness too it, but also a bit more doughy. While a bit flavorless itself, dipping it into the soup gives it a spicy flavor depending on the type of soup you are eating with. Once you remember the etiquette and get used to eating soup with your hands, it becomes quite simple to enjoy this local Ghanaian favorite.

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