Fufu (variants of the name include foofoo, foufou, fufuo) is adapted from our African Ancestors and is a Staple food of the Asante and Fante peoples of the Akan ethnic group of Ghana. It is made by boiling starchy food crops like cassava, yams or plantains and then pounding them into a dough-like consistency. Fufu is eaten by taking a small ball of it in one’s fingers and then dipping into an accompanying soup or sauce.
- 2 lb Plantains
- 1 lb cassava
- Wash, peel and boil the vegetables until tender. When cooked, leave in boiling water.
- Remove the central fibrous “string” from the cassava, and pound the Plantains and yams separately.
- Combine the mashed Plantains and yams, and pound to a fine texture until completely mixed — smooth and firm but not too stiff.
- Tip: use some of the same warm water as a dip to wet the mortar stick while pounding the foo-foo, to bring it to the right consistency
- Dip a spoon or ice cream scoop in some clean warm water and remove the foo-foo in ‘balls’ from the mortar.
- Cover and keep warm, serving in soup or with Pepperpot.
- Note: A food processor can be used instead of a mortar, since the objective is to get the smooth, creamy but firm consistency that foo-foo requires.