Fufu

Fufu or Foufou is a solid porridge made ​​from cassava or yams and plantains. He is known throughout West Africa and especially in Ghana and Nigeria main ingredient or side dish to many meals.

Preparation

For traditional cooking cassava and green bananas in a ratio of two to one to be cut into pieces, boiled about a quarter of an hour and pounded in a large mortar or pureed in a blender until a thick mixture is obtained. Subsequently, the fufu is formed into portions large dumplings and served with a spicy soup or sauce. Fufu is eaten by molding bite-sized balls with the fingers of the right hand, dips into the soup and leads to the mouth. Since the balls are often very sticky, they can chew bad and are usually swallowed whole.

Instead of cassava and yams, taro or other very starchy plants can be used, the roots and amounts used will vary depending on the region. In the Congo, a cornmeal mush the same name is one of the staple foods, also known in many of the eastern and southern African countries, among others, regionally different names and in East Africa - the most consumed dish is all about - there called ugali.

In countries where the original ingredients are not available, a Fufu replacement of cornstarch ( or wheat flour) and instant mashed potatoes in one to one ratio, and water can be produced. The starch content is then, however, much higher, along with the resulting negative effects.

See also: Black African Cuisine

341520
de