HOMEMADE GHANA FUFU RECIPE

In Twi, fufu or fufuo means "mash or mix", a soft and doughy staple food. 

It is believed to originate in what is now modern-day Ghana, by the Asante, the Akuapem, the Guans, the Akyem, the Bono and the Fante people of the Akan ethnic group of Ghana and now generally accepted across the country. "Fufuo" also means "white" in Twi, and is likely derived from the whitish colour of the cassava component in Ghanaian fufu. In Ghana, it is made out of pieces of boiled cassava and/or other tubers such as plantain or cocoyam. It is mostly pounded together in a locally made wooden mortar (woduro) using a wooden pestle (woma). In between blows from the pestle, the mixture is turned by hand and water is gradually added till it becomes slurry, soft and sticky. The mixture is then formed into a rounded slab and served. With the invention of the fufu machine preparation has become much less labour-intensive. The resulting food is eaten with liquid soups (nkwan) such as light soup (nkrakra nkwan), abenkwan (palm nut soup), nkatenkwan (peanut butter soup), and abunubunu soup. Today, it also features in Beninese cuisine, Cameroonian cuisine, Guinean cuisine, Nigerian cuisine, and Togolese cuisine, where it is eaten with hot pepper soup, okra, or other kinds of soups. 

This Ghanaian fufu is a traditional dish in many West African countries. To make it, you'll need;

1. Cassava

2. Plantains

3. Mortar

4. Pestle

Start by peeling and washing the cassava and plantains before boiling them in separate pots. Once they are both soft, mash the cassava with the mortar and pestle until it reaches a smooth doughy consistency. Mash the plantain separately until it is a paste. Pound the two together until the ingredients are blended. You can then use your hands to form the fufu into a ball before serving.

Fufu goes well with light soup, abunubunu etc