fufu

Fufu is a staple food in many West and Central African cuisines. It is a dough-like paste made from boiled starchy vegetables or cereals that is pounded or ground into a smooth, elastic mass. The base ingredients and techniques vary regionally, but fufu is typically served hot with soups or stews.

Common bases include cassava, yams, plantains, and cocoyams, or mixtures thereof. Cassava-based fufu is widely eaten in Ghana and Nigeria, and is often fermented before pounding to aid flavor and texture. Yam-based fufu is favored in various parts of Nigeria and neighboring regions. Plantain and cocoyam varieties are also common.

Traditional preparation involves cooking peeled tubers or plantains until soft, then pounding them in a large mortar and pestle until the mixture becomes smooth and stretchy. Modern kitchens may substitute with grinders, food processors, or stand mixers, though the texture may differ from hand-pounded fufu.

Fufu is typically served hot with soups or stews, such as peanut soup, palm-nut soup, ogbono, or light soup. The fufu is usually shaped into small portions or eaten with the fingers to scoop up the accompanying sauce.

Nutritionally, fufu is a high-carbohydrate, gluten-free staple that provides energy. The exact flavor and texture depend on the base ingredient and preparation, which vary across cultures and households.